Ok, this is serious. This isn’t just any regular old mashed potato recipe, this is truly the best vegan garlic mashed potatoes you will ever have. Not only is this the best vegan recipe, but I’ve also heard reviews that it's the best mashed potatoes people have ever had - vegan or not! These fluffy, over the top savoury, delicious vegan mashed potatoes are so easy to make and... it keeps getting better: they also happen to be oil-free!
Now if you've followed me and my recipes for a while, you know that I'm not an oil-free vegan. I do understand the health benefits of it though, and try to lessen oil where possible. That said, I didn’t even try to make this recipe oil-free, it’s just BEST that way! How cool is that?
The secret to making these mashed potatoes AMAZING is to simmer the garlic in a combination of canned coconut milk and regular plant-based milk. I know coconut milk may sound odd, but just trust me on this. The coconut milk is so rich that it makes these potatoes creamy dreamy without any added oils. Don't worry, you can’t taste the coconut flavour. Simmering the garlic in the plant-based milks infuses the flavour throughout for the best subtle, but completely addictive garlic mash.
Enjoy these vegan garlic mashed potatoes as a side or honestly, they are so good you may just want to make them the star of the meal!
To make the best vegan mashed potatoes:
Add the potatoes to a large pot and cover with water. Bring to a boil and continue to cook until the potatoes are fork-tender, 10 - 15 minutes. Remove from heat and drain the water off of the potatoes.
In the meantime, in a medium saucepan combine coconut milk, plant-based milk, and garlic. Bring to a simmer and cook for 10 minutes until fragrant and the garlic is cooked.
Pour about half of the garlic milk over the potatoes and use a potato masher to mash the potatoes. Add more of the garlic milk until you reach the consistency you like. (I usually use all of the garlic milk mixture).
If you use all of the garlic and milk mixture and you would still like the potatoes softer, just add more coconut milk or plant-based milk until you reach the desired consistency. Season with salt to taste.
These mashed potatoes are the perfect side for almost any meal, especially for the Thanksgiving or Christmas feast, but I also love them served alongside my vegan seitan steak and some dark greens.
Common Questions:
Can mashed potatoes be frozen?
As long as you allow the mashed potatoes to cool beforehand, you can freeze them. Do not put them in the freezer warm as warm food can create excess moisture which would then freeze and create an ice layer on your mashed potatoes, which you do not want. Be sure to store them in an air-tight container. To reheat them, do slowly and you may need to add a little bit of vegan butter or plant-based milk if they begin to dry out at all.
Can mashed potatoes be made ahead of time?
Yes! You can make these in the morning and add a splash of plant-based milk before serving if you find they are a bit drier.
Bon appetegan!
Sam.
(click stars to vote)
The Best (and easiest) Vegan Garlic Mashed Potatoes
Servings:
PRINT
PIN
COMMENT
Ingredients
- 4 pounds russet or yukon gold potatoes, peeled and quartered
- 1 cup full-fat coconut milk, (the kind in a can)
- 1 cup plant-based milk, (such as soy or almond)
- 6 cloves garlic,, minced or pressed
- 1 ½ - 2 ½ teaspoons salt, (or to taste)
Instructions
- Add the potatoes to a large pot and cover with water. Bring to a boil and continue to cook until the potatoes are fork-tender, 10 - 15 minutes. Remove from heat and drain the water off of the potatoes.
- In the meantime, in a medium saucepan combine coconut milk, plant-based milk, and garlic. Bring to a simmer and cook for 10 minutes until fragrant and the garlic is cooked.
- Pour about half of the garlic milk over the potatoes and use a potato masher to mash the potatoes. Add more of the garlic milk until you reach the consistency you like. (I usually use all of the garlic milk mixture). If you use all of the garlic and milk mixture and you would still like the potatoes softer, just add more coconut milk or plant-based milk until you reach the desired consistency. Season with salt to taste.
Notes
Nutrition
Karen says
Dear Sam, Thank you so much for all the wonderful recipes! I have a question about the potatoes though, for some reason, no matter what recipe I use, my mashed potatoes always turn out "sticky and gluey". I would like to make your garlic mashed potatoes for Thanksgiving but I am afraid to try. Thank you for all you do!
Sam Turnbull says
Overworking the Potatoes with a Food Processor, Blender or Mixer. Too much — or too vigorous — mashing will produce gluey potatoes. So be gentle and don't overmix. Enjoy!
jackie says
Has anyone tried this with cauliflower in place of the potatoes?
My husband has diabetes and white potatoes in any quantity spike his blood sugar! Any tips to create a similar outcome? Looking to make both as a side and as an ingredient to the Lentil Shepards Pie.
Erik B says
I made these last Xmas (for a crowd of non-vegans) and it was a huge hit! Will make again this year! You rock, Sam!
Maria says
Question , am I supposed to throw in the garlic to the potatoes when i add the garlic milk or the garlic is just to the flavor the coconut milk ?
Sam Turnbull says
Absolutely! Mix it all together. 🙂
Barbara at Mantel and Table says
Oh those look fabulous! Can't wait for the next mashed potato episode at my house so I can try it! Thanks for the great pictures too - really helpful!
Sam Turnbull says
It's my pleasure! Enjoy 🙂
Luana says
Hi Sam, I have your cookbook and have made about 12 things from it and absolutely love the cookbook!! I just made the peanut butter cookies on page 196 and something went wrong. Is it possible there is a wet ingredient missing? It turned out like shortbread.
I’m not criticizing, just curious...
Thank you!
Luana
Sam Turnbull says
Hi Luana, did you use natural peanut butter? Natural peanut butter is what I use and it is much runnier than the kind with added ingredients. Hope that helps!
Ana says
Okay this was SO good. The only difference I made was I roasted garlic in the oven with salt, pepper and olive oil. I put this on top of my vegan Shepard’s pie and MAAA LORD. I love you long time for this.
Sam Turnbull says
Haha, thank you Ana 🙂
Jackie says
Can you taste coconut?
Sam Turnbull says
I don't think so but perhaps if you are very sensitive to the flavour.
Jaclyn says
Hi! Can you taste the coconut flavor? Or almond milk flavor? I want to make these for Christmas but I am nervous they wont taste like potatoes?
Sam Turnbull says
Nope I don't think you can, but maybe if you are very sensitive to it. Enjoy!
Helen says
I just made these and they are outstanding! I could not taste any of the coconut milk or almond milk. I made a half a batch just to try it out and I left the skins on in this is a keeper! Thank you so much!
Sam Turnbull says
So happy you love it! 🙂
Heidi says
These are delicious! I cooled and put them in silicone muffin pans, froze them, and then pop them into freezer bags. Great for individual portions!
Sam Turnbull says
Amazing!
Kristine says
I love this idea- I want to make these for Easter, I'm thinking in the muffin pans they will look all fancy like if I pop them out and serve them dressed with a little parsley- how did you go about reheating?
Heidi says
On a plate in the microwave.
Laura Meservey says
I made these for Thanksgiving and they were a huge hit! I accidentally bought light coconut milk and they were still delicious, did not miss dairy at all!
Sam Turnbull says
Yay! Thrilled you enjoyed 🙂
Kristi says
This recipe looks awesome Sam! Question for you - I would like to double the recipe and make for Thanksgiving. Would you recommend making the just before dinner only? Or is there a way that I can make them in the morning and keep them in a crock pot on warm so they're ready for dinner later?
Sam Turnbull says
Hi Kristi, you can definitely make them in the morning. You may just need to add a splash extra non-dairy milk before serving as they may dry out a bit. Enjoy!
Rosalba says
Hi Sam,
I am just blown away with this mash potatoes recipe. I made it for my Vegan seitan steak and veggies on the side.
As a new vegan person I really love it.
Sam Turnbull says
Yay! So happy to hear that, thanks for the review, Rosalba!
Nina says
Hi, I avoid all coconut products. Could you use all soy milk in the recipe instead? Thanks
Theresa says
The coconut milk is probably for the fat....so you could probably use the same amount of milk but I would add some vegan butter so you have the luscious fat that make mashed potatoes so divine.
Nina says
Yes, I thought the same as you re the fat. I am allergic to coconut, it features so much in recipes. Sometimes I can swop it out but it doesn’t always work, depends on recipe and how much is used, Thanks for the suggestion...
Sam Turnbull says
I would do exactly as Theresa recommended 🙂 Enjoy!