Easy Vegan Garlic Mashed Potatoes

You’ll love the hearty flavors in this Vegan Garlic Mashed Potatoes recipe. This simple potato dish comes complete with tips for making gravy. If you’re after dairy-free mashed potatoes, this recipe delivers using vegan butter and an option for using olive oil. You’ll love this simple recipe using minimal ingredients, but BIG flavor!

A bowl full of vegan mashed potatoes with melted butter and parsley on top sits in front of red potatoes and a bowl of gravy.

It’s officially the time of year when we break out the sweaters and jeans and mashed potatoes. I don’t know why, but mashed potatoes are really not a thing in the summer.

But we love easy mashed potatoes in the colder months. That’s why I’m sharing with you this Vegan Garlic Mashed Potatoes recipe. I know you’re going to love it!

If you’re into vegan potato recipes, why not take a gander at this Vegan Potato Salad recipe or these Loaded Vegan Baked Potatoes. Great stuff!

Why You’ll Love Vegan Garlic Mashed Potatoes

I had two main goals when I made this Vegan Garlic Mashed Potatoes: 1) it had to be easy and 2) it had to be delicious. I achieved both. Maybe you’ll agree when you look at that list of ingredients! It’s pretty minimal.

So I achieved the easy part, but is it delicious?

Well, the only way to know for sure is to make it yourself, but all I’m saying is we love it!

Expert Tips

These are tips for helping you make a perfect batch of Vegan Garlic Mashed Potatoes every time:

  • We prefer hearty mashed potatoes, so I leave the peels on
  • Leave the flavor of the potatoes shining through by using a hand masher and leaving some of the potato chunks
  • Add the chopped garlic to the bowl where you’re going to transfer the hot, freshly boiled potatoes. That helps cook the garlic, creating a more subtle flavor
  • Make your potato cubes smaller to speed up the cooking process
  • Garlic is optional so if it’s not your thing, leave it out
  • Optional: Sprinkle the top of your mashed potatoes with chopped or dried chives
  • Sub olive oil for vegan butter — it’s just as good!
  • To reduce sodium, use Mrs. Dash instead of salt
  • Make this even creamier by adding 1/4 cup vegan sour cream or plain vegan yogurt

How to Make Vegan Mashed Potatoes

Is it possible to make mashed potatoes dairy-free? Absolutely! All you have to do is wash 6 red potatoes and chop into small cubes. Place in a pot with water and bring to a boil. Continue boiling until the potatoes are tender. Insert a fork into the potatoes to test them.

Peel 2 – 3 cloves of garlic and chop. Place this in the bowl you’ll transfer the cooked potatoes to.

Once potatoes are done, use a strainer to drain cooking water. Pour hot potatoes over garlic in serving bowl.

Add vegan butter and use a potato masher to mash potatoes.

Follow with adding plant-based milk, continue mashing until combined.

Add salt to taste and stir to combine.

Serve Vegan Garlic Mashed Potatoes warm, with an extra pat (or two) of vegan butter to make them look even more enticing than they already are. You’ll also want a simple, easy Vegan Gravy Recipe to make these potatoes even tastier!

a bowl of vegan garlic mashed potatoes with melted butter on top and two parsley sprigs.

We hope you love this recipe for Vegan Garlic Mashed Potatoes as much as we do. If you decide to make them, snap a photo and share it with us using #namelymarly on Instagram or SnapChat (I’m @NamelyMarly). We LOVE seeing your photos!

A bowl of mashed potatoes with a bowl of gravy behind it.

Vegan Chunky Garlic Mashed Potatoes

You’ll love the hearty flavor of this Vegan Garlic Mashed Potatoes, along with the simplistic method of this recipe. Minimal ingredients. Big flavor!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Vegan Mashed Potatoes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 98kcal
Author: Namely Marly


  • 5 – 6 Red Potatoes not peeled*, washed and chopped
  • 2 – 3 cloves of garlic peeled and chopped
  • 3 – 4 tablespoons vegan butter or olive oil
  • ¾ cup plant-based milk plain, not vanilla flavored
  • 1 teaspoon salt


  • Place the chopped potatoes in a large pot and fill it with water, so that you have about 1 – 2 inches of water above the potatoes. Place over medium high heat and bring to a boil. Reduce heat and simmer for about 10 minutes, until potatoes are fork tender. Sprinkle the chopped garlic over the top and remove from heat and allow the water to cool so the water isn’t too hot for the next step.
  • Pour the potatoes into a strainer over the sink (be careful of emerging steam). Place the cooked and drained potatoes in a large bowl. Add the vegan butter (or olive oiand use a fork or potato masher to mash the potatoes. Add the plant-based milk and continue to mash and stir.
  • Add the salt and stir it so it’s mixed throughout.
  • Sometimes I’ll add an extra pat of butter on the top before serving. Serve warm.


I do not peel potatoes, but I will remove certain parts, like eyes or brown areas that do not look appealing.

Finally, if you’re into fun vegan potato recipes, check these out:

Whatever vegan potato recipe you’re dipping your fork into, enjoy!

Updated by Marly · Permalink