These vegan mashed potatoes with garlic are pure comfort food, and the perfect side dish for any meal, including Thanksgiving. Don’t forget the vegan gravy!
Whether you’re making them for the holidays or a weeknight dinner, these vegan mashed potatoes and gravy are quick and no fuss. You can customize the flavors and textures to your liking by adjusting the amount of liquid and adding the salt and pepper to taste.
While I wouldn’t pass up plain mashed potatoes, I like to add garlic to mine. I sauté the garlic in the same saucepan I use to boil the potatoes so some of the flavor makes its way into the potatoes.
I like to use Yukon Gold potatoes since they are nice and creamy. You can leave some or all of the skin on if you like—just make sure to scrub them and remove any eyes beforehand.
You can skip the garlic if you’re a vegan mashed potato purist, but I like to add a few cloves of garlic sautéed in olive oil when I mash the potatoes. It adds a little something extra, and only takes a few extra minutes. Make sure to use fresh garlic for the best flavor.
Just like in traditional mashed potatoes, butter helps make your mashed potatoes nice and creamy. My go-to brand is Earth Balance, but I’ve also used Country Crock Plant Butter. If you’re out of vegan butter, you could replace it with olive oil or coconut oil, but the flavor will be slightly different.
You can use any kind of non-dairy milk you like, but make sure it’s unsweetened so your mashed potatoes don’t taste sweet. I prefer to use a milk with a neutral flavor like oat or almond, rather than soy milk, which can have a beany flavor.
Salt and Pepper to taste
No explanation needed! I like to add lots of pepper to my mashed potatoes.
Heat the olive oil in a saucepan. Add the minced garlic and cook for 1-2 minutes, until golden.
Transfer to a small bowl and set aside. Do not rinse the saucepan.
Peel and chop the potatoes into 1-inch pieces, then place in the saucepan and fill with water to cover.
Bring the potatoes to a boil over medium high heat, then reduce to a simmer and cook until easily pierced with a fork, about 15 minutes.
Drain the potatoes then add the cooked garlic, vegan butter, and 1/3 cup of the non-dairy milk.
Mash with a potato masher. Add more non-dairy milk if desired and season with salt and pepper to taste. Serve immediately.
Need to round out your dinner table? Or maybe you’re making these potatoes for Thanksgiving or Christmas. Here are a few more recipes to add to your menu.
What are mashed potatoes without gravy? This homemade vegan gravy is simple to make and calls for normal pantry ingredients. The spice blend gives it the flavor of sausage gravy without the sausage.
This semi-homemade vegan stuffing is full of flavor from the veggie bouillon, sage, and fresh parsley. It’s a must for every vegan Thanksgiving menu.
- 1 teaspoon olive oil
- 6 cloves garlic, minced
- 8 medium potatoes, any kind (I like Yukon Gold)
- 1/4 cup vegan butter
- 1/3-1/2 cup unsweetened non-dairy milk
- Salt and pepper to taste
- Heat the olive oil in a saucepan.
- Add the minced garlic and cook for 1-2 minutes, until golden.
- Transfer to a small bowl and set aside. Do not rinse the saucepan.
- Peel and chop the potatoes into 1-inch pieces, then place in the saucepan and fill with water to cover.
- Bring the potatoes to a boil over medium high heat, then reduce to a simmer and cook until easily pierced with a fork, about 15 minutes.
- Drain the potatoes then add the cooked garlic, vegan butter, and 1/3 cup of the non-dairy milk. Mash with a potato masher.
- Add more non-dairy milk if desired and season with salt and pepper to taste. Serve immediately.
- The mashed potatoes reheat well on the stove, adding more non-dairy milk if they've dried out a bit.
- Need a gravy recipe? Try my Easy Vegan Gravy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 0mgSodium: 224mgCarbohydrates: 77gFiber: 8gSugar: 7gProtein: 11g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.