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Home » Sides » Super Simple Garlic Herb Vegan Mashed Potatoes

Super Simple Garlic Herb Vegan Mashed Potatoes

December 11, 2018 By Shannon @ Yup, it's Vegan 11 Comments

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Thanksgiving may have come and gone, but there’s still plenty of winter left for mashed potato eatin’! I’ve witnessed an astonishing number of ways to complicate vegan mashed potatoes, but the truth is that this dish is super simple. You can make easy, budget-friendly, crowd-pleasing vegan mashed potatoes with basic pantry ingredients by following a couple of guidelines!

A cutting board with a bowl of rich vegan mashed potatoes with flecks of green parsley and red pepper flakes mixed in.

So yes, I’m late in a way, but I still think this is worth posting today. I have a vegan mashed potatoes recipe below, but honestly if you learn these basic reminders you’ll probably rarely need to consult a recipe.

The simple ingredients needed for excellent vegan mashed potatoes

Butter substitute

Most mashed potato recipes call for butter, so it’s natural to turn straight to Earth Balance without thinking twice. But me, I don’t care for the taste nor do I care to pay $6 for a tiny little tub. I found that my vegan mashed potatoes were just as delicious when made without butter, instead with a 50-50 blend of olive oil and refined coconut oil.

If you must top your taters with a pat of dairy-free butter then the only product I recommend is Miyoko’s Cultured VeganButter. It’s the only one I ever buy, but I use it very sparingly because it’s expensive.

Correct way to add garlic

Nobody likes garlic breath.* Thus, you’ll want to avoid adding your garlic raw. One might think to use garlic powder, and this is OK in a pinch, but garlic powder won’t provide you with that subtle sweetness and more mellow flavor that fresh garlic does.

That leaves us with option #3: while warming your oil blend, add the minced garlic to it and cook it just until fragrant and starting to lightly brown. All of the oil will be infused with nutty garlic taste from the garlic’s oil-soluble flavor compounds; this flavor is consequently mixed into every bite of the potatoes.

*Okay, I’m sure somebody probably does, so you can skip this section.

Cream or milk substitute

Traditional mashed potato recipes will also call for milk, cream, or both. I used to add almond milk to my vegan mashed potatoes, and then I would get sad when there was a weird, out-of-place almond taste. Non-dairy milks are often fortified with natural or artificial flavors that are designed to taste good in cereal, essentially. I seem to be sensitive to these and that’s part of why I generally stick to only soy milk in my savory cooking.

What about coconut milk? It has the most amazing creamy texture – but the coconut flavor doesn’t pair well with Thanksgiving flavors like lentil loaf to me.

Another option is cashew cream. I use it in my oil-free vegan roasted garlic mashed potatoes. However, getting out the blender to make cashew cream isn’t always at the top of my list of fun things, so I wanted to offer a version that doesn’t require cashew cream either.

Close-up of vegan mashed potatoes with a pat of dairy-free butter and a sprinkle of pepper

After a lot of research and experimentation, I learned that the best non-dairy milk substitute in mashed potatoes is an ingredient that we’ve gotten for free all along: the potato cooking water. Using reserved cooking water allows your vegan mashed potatoes to be thinned to your desired texture, adding back in starch and making them nice and fluffy in the process – without diluting the flavor or introducing a competing one.

I kind of love that these vegan mashed potatoes don’t require any seasoning other than plain old garlic! No need for nutritional yeast, vegetable broth, processed vegan cream cheese, or any other funky stuff. Just amazing creamy delicious potato flavor!

Type of potato to use

You’ll want to avoid waxy potatoes like red bliss. Stick to the starchiest potatoes you can stand. You can also use Yukon gold potatoes, which are a step below Russet in starch level. They do have a more pleasant, light yellow color than the grayish/brownish Russet, but their texture is also a little bit inferior in vegan mashed potatoes. It’s not quite as creamy, and may be a little more lumpy (of course, that’s moot if you have a ricer, but I don’t ;)).

Overhead view of a bowl of vegan mashed potatoes, with a creamy and rich texture and a light golden color.

However, because of their starchiness, Russets are a little more dry, and require more careful seasoning and moisture management. I prefer to an approximately half-and-half blend of these two kinds. Just avoid the waxy kind and you should be good to go!

Other methods to make your vegan mashed potatoes a success

First fat, then liquid

Always mix in your oil before adding liquid (in our case, the reserved cooking water). The fats from the oils will coat the starch in your mashed potatoes and give them a buttery mouthfeel. The oily coating then protects the potatoes from getting turned to glue when the liquid is adding.

Salt the *** out of your water

I’ve said it before and I’ll say it again: your cooking water needs to have a horrifying amount of salt in it or the end result is going to taste disappointingly bland.

To peel or not to peel?

I prefer to peel my potatoes AFTER cooking. I find that this keeps the interiors more tender and starchy, as well as being easier to peel. I don’t find it to make a huge difference, though, so I say do whichever you prefer!

Serving suggestions for vegan mashed potatoes

Of course, now that you’ve made vegan mashed potatoes you’re going to want to serve them with an amazing gravy. May I introduce you to my secret ingredient, flourless vegan gravy that will knock your socks off?

A bowl of fluffy vegan mashed potatoes with gravy being poured over them

Sure, I could easily eat a whole bowl of these by themselves but why stop there? A few slices of walnut lentil loaf and you’ll be in a proper Thanksgiving-style food coma, albeit in a much more healthier and nutritious way!

I’d be surprised if you have any vegan mashed potatoes left over, but if for some reason that happens, put them to use in my easy vegan potato bread.

Vegan Mashed Potatoes | Yup, it's Vegan
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5 from 7 votes

Vegan Mashed Potatoes

Easy vegan mashed potatoes made with staple ingredients. A true crowd-pleaser!
Course sides
Cuisine American, dairy-free, gluten-free, nut-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword vegan mashed potatoes
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Cooling Time 5 minutes minutes
Total Time 40 minutes minutes
Servings 8 servings
Calories 179kcal
Author Yup, it's Vegan

Ingredients

  • 2 lb starchy potatoes quartered (see note)
  • 2 tbsp olive oil
  • 2 tbsp coconut oil
  • 4 cloves garlic minced
  • 1/2 cup chopped fresh parsley (optional)

Instructions

  • Add the potatoes to a large pot and fill with water several inches above the potatoes. Salt the water generously - about 1 tablespoon of salt per 8 cups of water. Bring to a boil. Boil until the potatoes are completely tender, approximately 15-20 minutes depending on the size. Reserve about 1 cup of the cooking water and then drain the potatoes. Once cool enough to handle, remove the peels.
  • Meanwhile, in a small saucepan or skillet, heat the olive oil and coconut oil over medium-low heat until the coconut oil is fully melted. Add the garlic, and cook, stirring frequently, for about 3 minutes or until the mixture is a little frothy and the garlic is just starting to get some color. Remove from the heat.
  • Add the cooked potatoes to a mixing bowl and mash them using an extruding masher (or a ricer if you're so lucky). Mash them just until smooth, about 2 minutes. Stir in the oil and garlic mixture, just until evenly combined. Then, stir about 1/3 to 1/2 cup of the reserved potato cooking water, a little at a time, until the desired texture is reached. If using, stir in the chopped parsley.
  • The final step is to season your vegan mashed potatoes to taste with salt and pepper. The potato water is salted heavily, but I often find that these still need another good dose of salt to really bring out the earthy flavor of the potatoes. If you're unsure if they're salty enough, they're probably not salty enough! Finally, serve warm with a great vegan gravy.

Notes

POTATO TYPE AND PREP: I most highly recommend a blend of 1 lb. Yukon gold potatoes and 1 lb. of Russets. However, you can use either, or another type of potato if you prefer. Just don't use a waxy potato like red bliss. When cutting your potatoes up to boil them, cut them into pretty big pieces. When using a mix of Russets, which are larger, and Yukons which are smaller, I often quarter the Russets and halve the Yukons so that all pieces are a similar size.

Nutrition

Serving: 1eighth recipe | Calories: 179kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 658mg | Fiber: 3g | Sugar: 1g | Vitamin C: 38mg | Calcium: 20mg | Iron: 1.3mg

Filed Under: Holiday Recipes, Sides Tagged With: gluten-free, grain-free, high-vegetable, nut-free, refined sugar-free, soy-free, sweetener-free, thanksgiving

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Comments

  1. Lori says

    December 24, 2020 at 15:34

    5 stars
    Delish! Used vegan butter instead of coconut oil.

    Reply
  2. Lesley says

    October 20, 2020 at 09:25

    5 stars
    Wow! I can’t believe I am just discovering this recipe! Using the potato water as the liquid is ingenious! Even if you are just vegetarian instead of vegan the water could substitute for at least SOME of the dairy in potatoes, cutting both fat and calories. Thanks so much for this!

    Reply
  3. Emma says

    June 17, 2020 at 16:55

    5 stars
    I’m deeply impressed with this recipe. It’s vegan but I’m not giving up any flavor or deliciousness. And the lack of annoying wonky ingredients is a huge plus! Great work developing this one.

    Reply
  4. BQ says

    November 16, 2019 at 10:15

    Great recipe! Can I make a batch ahead of time and freeze?

    Reply
    • Shannon @ Yup, it's Vegan says

      November 16, 2019 at 16:23

      I’m not sure that mashed potatoes sans ample dairy fat would freeze very well, but I’d love to be proven wrong!

      Reply
  5. Becca says

    November 3, 2019 at 06:54

    5 stars
    These are the BEST! I love that there are no weird vegan “aftertastes” from margarine or non-dairy milk. Just garlic potatoey yum! This is the vegan mashed potato recipe that I would definitely serve to carnivores.

    Reply
  6. Sereta says

    March 11, 2019 at 19:25

    5 stars
    Thank you so much for sharing this was an awesome mashed potatoes.

    Reply
  7. Katie says

    January 9, 2019 at 16:19

    5 stars
    Thank you! I’m relieved to find a recipe for vegan mashed potatoes that doesn’t use almond milk or coconut milk because I don’t like the taste of either one. I love how airy and soft I was able to make these by adding more of the potato water. I don’t think I’ll go back to making them another way!

    Reply
  8. Bryan says

    December 17, 2018 at 15:37

    5 stars
    Is it okay if I make this and eat it by myself? I love mash potatoes and this recipe looks really good so I think I’ll devour it before anyone else can get a taste haha thank you!

    Reply
    • Shannon @ Yup, it's Vegan says

      December 19, 2018 at 10:49

      Haha yes of course! I do that often…

      Reply
  9. joseph says

    December 13, 2018 at 04:55

    ohh Great post!! That is a beautiful tart and a fantastic sounding recipe. Thank You…………………………………….

    Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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