These are the best vegan mashed potatoes ever—they are on my Thanksgiving table every year! If you’re a garlic lover, you’ve gotta whip up a batch of these dairy-free mashed potatoes for the holidays—of just a regular Tuesday night.
- 3 lbs of Yukon Gold potatoes, washed and halved
- 1 large head of garlic
- ½ cup of vegan butter (adjust to taste)
- 1 teaspoon of salt (adjust to taste)
- 1 teaspoon of pepper (adjust to taste)
- fresh chives, finely chopped, to taste (for garnish)
- Preheat oven to 400 degrees F.
- Fill a large soup stock pot with potatoes and water that comes one inch above the potatoes. Bring to a boil and cook for 35-45 minutes until super tender. You should be able to easily pierce the potatoes with a fork.
- While potatoes are cooking, roast your garlic: Turn the garlic on its side and, using a sharp knife, slice off the top exposing the very top of most of the garlic cloves. Place the garlic root-down on a sheet of tin foil, drizzle olive oil over the top, and pull the tin foil up around the sides and pinch together on the top to close. Bake for 50 minutes at 400 degrees until garlic is soft.
- Drain your cooked potatoes, toss them back into the large pot, and begin to mash with a potato masher. Squeeze in the garlic cloves (the soft cloves should come out of the peel easily when you squeeze it). Add the vegan butter, salt, and pepper. Continue mashing until everything is well-combined and potatoes appear light and fluffy.
- Transfer to a large decorative serving platter and top with chopped chives.
Keywords: plant-based, dairy-free, thanksgiving, holiday, potatoes, sides