Can I use regular potatoes instead of red potatoes for this recipe?

While red potatoes are preferred for their creamy texture, you can substitute them with other types of potatoes, such as Yukon Gold. These potatoes also mash well and will give your dish a smooth and rich consistency. Keep in mind that different potatoes may have slight variations in taste and texture, so feel free to experiment!

How can I make this recipe spicier?

If you like a little heat in your mashed potatoes, consider adding a pinch of cayenne pepper or chili flakes along with the rosemary. Alternatively, mixing in some minced jalapeños or a dash of hot sauce can add an extra kick to the creamy potatoes.

How do I store leftover roasted garlic mashed potatoes?

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to four days. When reheating, add a splash of non-dairy milk or vegan butter to restore their creamy texture. You can also freeze leftover mashed potatoes for up to three months—just be sure to let them cool completely before transferring to a freezer-safe container.

Roasted Garlic Mashed Potatoes: Easy Vegan Recipe

Description

These vegan roasted garlic mashed potatoes are the ultimate comfort food—creamy, buttery, and packed with flavor. Made with red potatoes, roasted garlic, and vegan ingredients, they’re a healthier, dairy-free version of the classic mashed potatoes, perfect for any occasion.

Ingredients

Scale

8 small-medium red potatoes, peeled and cut into 1-inch pieces
1 head of roasted garlic
2 tablespoons fresh chives, minced (plus extra for garnish)
1/2 teaspoon dried rosemary
1/3 cup vegan butter (can substitute with regular butter)
1 cup unsweetened almond milk (can substitute with other non-dairy milk)
1 teaspoon salt (plus more to taste)
Fresh cracked pepper to taste

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Instructions

Scrub and peel the potatoes. Cut them into 1-inch pieces for even cooking.
Place potatoes in a large pot, cover with water, and add 2 tablespoons of salt. Bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are fork-tender.
While the potatoes cook, roast the garlic by cutting the top off a garlic bulb, drizzling with oil, wrapping in foil, and baking at 400°F for 40 minutes.
Drain the potatoes and transfer them to a mixing bowl. Mash until desired consistency is reached.
Peel the roasted garlic cloves and mash them into the potatoes, or blend them into a puree if you prefer a smoother texture.
Add the vegan butter, almond milk, rosemary, chives, salt, and pepper. Mash until creamy and well combined.
Adjust seasoning as needed. Garnish with extra chives and serve immediately.

Notes

You can leave some potato skins on for added texture, or peel them entirely for a smoother finish.
If the mashed potatoes seem dry after storing, add a splash of non-dairy milk to rehydrate when reheating.
For a smoother texture, you can use an immersion blender or a potato ricer.
Feel free to swap the non-dairy milk for any plant-based milk of your choice, such as oat or soy milk.

Nutrition

Serving Size: 1 cup
Calories: 257 kcal
Sugar: 2.9g
Sodium: 703mg
Fat: 9.8g
Saturated Fat: 3g
Unsaturated Fat: 6.8g
Trans Fat: 0g
Carbohydrates: 38.6g
Fiber: 4.2g
Protein: 5.1g
Cholesterol: 0mg