Vegan Garlic Mashed Potatoes
You'll love the hearty flavor of these vegan garlic mashed potatoes made with skin-on red potatoes. Serve it as a side dish with some vegan gravy to make any meal extra special!
Servings 4
Calories 98kcal
Equipment
Ingredients
- 5 red potatoes, not peeled*, washed and chopped
- 3 cloves garlic, peeled and chopped
- 4 tablespoons vegan butter (or olive oil)
- ¾ cup plant-based milk, plain, not vanilla flavored
- 1 teaspoon salt
Instructions
- Place the chopped potatoes in a large pot and fill it with water, so that you have about 1 to 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 it 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 oil and use a fork or potato masher to mash it. 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.
- Store mashed potatoes in a sealed container. They will keep in the fridge for up to 5 days. They can be frozen in proper containers for up to 2 months.
Notes
Potato Peels — I do not peel potatoes, but I will remove certain parts, like eyes or brown areas that do not look appealing.
Creamy Potatoes — See the post for tips on making creamy potatoes.
Make-ahead tips — Chop the potatoes and cover them in water. Cover and store in the fridge up to overnight. Then when you're ready, follow the instructions to cook the potatoes.
Nutrition
Calories: 98kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 673mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.7mg | Calcium: 60mg | Iron: 0.2mg