This bowl of hot, creamy, garlicky, vegan mashed potatoes is the stuff dreams are made of! Whether you're vegan, dairy-free, or simply want some really good comfort food, this is the dish for you!
I love that this recipe not only satisfies my desire for great dairy-free mashed potatoes but is also something for everyone to enjoy, whether they need to avoid dairy or not. There's no vegan butter in here, but rather good, healthy olive oil and some plant-based milk. Add lots of roasted garlic, salt and pepper, and the flavour is amazing!
Editor's note: This recipe has been updated to include a simplified version that's made entirely in the Instant Pot. You'll find Olive Oil Mashed Potatoes here.
What You'll Need
- Potatoes - I make mashed potatoes from any type of potato that I happen to have on hand. If you're purchasing potatoes especially for mashing, Yukon Gold are the best.
- Olive Oil - As usual, choose a good quality, extra-virgin one.
- Garlic - We're using whole bulbs of garlic here. Not just individual cloves but the whole thing - two of them, in fact!
- Plant-Based Milk - Use any plant-based milk in this recipe. Whether you choose almond, cashew, or coconut, the flavour will be pretty much overcome by the garlic, salt and pepper.
How to Make Vegan Mashed Potatoes
Slice the tops off a couple of bulbs of garlic. Pour a little olive oil on each, wrap them in foil, and bake them.
Cut up some potatoes and cook them.
Combine the olive oil, dairy-free milk, salt, and pepper.
When the garlic is cool enough to handle, squeeze out the cloves. If you don't have a stand mixer, blend the garlic into the liquid at this point in a blender or with an immersion hand blender.
Mash the cooked potatoes with all of the other ingredients until smooth and creamy.
100% Instant Pot Version
I've been making my mashed potatoes entirely in the Instant Pot lately, because it's so easy and tastes just as good!
Olive Oil Mashed Potatoes is that recipe.
Can I use regular dairy milk?
While you could use regular dairy milk in the regular version in the recipe card below, I recommend against using it if you're making the 100% Instant Pot dish. In my experience, if you add the milk before cooking, it will burn to the bottom of the pot. There's enough water in nondairy milk to prevent this from happening.
Recipe FAQ's
Yes, roasted garlic freezes well. You can roast several bulbs of garlic at one time while you have the oven on. When it's cool enough to handle, squeeze the soft cloves out from the skin. Spread the ones you want to freeze out on a tray lined with a sheet of parchment or waxed paper. Leave a little space between each one, and set it into the freezer. Once they have frozen solid, pack the roasted garlic cloves into an airtight container and keep them in the freezer for 10 to 12 months.
You can substitute any dairy-free milk in this mashed potato recipe. The roasted garlic, olive oil, salt, and pepper will replace any flavours that you might be missing.
You can substitute olive oil for butter in mashed potatoes. With the roasted garlic, salt, and pepper in this recipe, you'll never miss the butter!
Yes, you can make mashed potatoes a day or two ahead of time. On serving day, reheat them and keep them warm in a slow cooker for a few hours.
You can simply boil the potatoes in water on the stovetop and proceed with the rest of the recipe. It will just take a little longer and need a little more attention, but the result will be as good.
No stand mixer? No problem! A stand mixer makes this recipe very easy to make, but it's not essential. Just mash the potatoes by hand. Blend the roasted garlic and seasonings into the milk and oil mixture with an immersion hand blender or an upright blender before mashing it all into the potatoes.
Do you have any questions that I missed? Put them in the comments below, and I'll do my best to answer them!
Serve Mashed Potatoes with...
Craving more potatoes? Try:
Recipe
Vegan Mashed Potatoes
Equipment
Ingredients
- 2 bulbs garlic
- 2 teaspoons (10 ml) olive oil for garlic
- 2 pounds (900 g) potatoes
- ½ cup (118 ml) dairy free milk
- ¼ cup (60 ml) olive oil
- 1 teaspoon (6 g) fine sea salt
- ½ teaspoon (1.17 g) ground black pepper
Instructions
- With a sharp knife, slice the top off of each of the bulbs of garlic. Drizzle the open end of each with approximately 1 teaspoon olive oil, and wrap it in foil. Bake in a 400° F (204° C) oven for half an hour or until soft. (I use my toaster oven for this.)
- Meanwhile, scrub or peel the potatoes. (I don't peel new potatoes.) Cut them into approximately 1-inch (2.5 cm) chunks. Boil the potatoes in water until soft, or follow Instant Pot instructions.
- Instant Pot Instructions: Add potato chunks and one cup of water to the Instant Pot. Cook at high pressure for 10 minutes. Allow pressure to release naturally for 5 minutes. Release remaining pressure. Drain the potatoes.
- Measure out the dairy free milk, olive oil, salt, and pepper into a liquid measuring cup. Once the garlic is cooked and cool enough to handle, squeeze the soft cloves out of their skin and into this liquid. If you don't have a stand mixer, blend this liquid with an immersion blender or in an upright blender. Then mash this mixture into your cooked, drained potatoes with a potato masher.
- Stand Mixer Instructions: If you have a stand mixer, you can simply add the drained, cooked potatoes, roasted garlic cloves, and all of the other ingredients to the bowl of a stand mixer. Process it all with the medium paddle until your mashed potatoes look smooth and creamy.
Notes
- Serve mashed potatoes warm. You can keep them warm in a slow cooker (or the slow cook setting on your Instant Pot) until you are ready for them.
- If you'd like to make them a day or two ahead, keep them in the refrigerator. A few hours before serving, heat them up and keep them warm in a slow cooker.
- The leftovers are really good fried in a generous splash of olive oil in a hot cast iron pan!
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