Roasted Garlic Vegan Mashed Potatoes
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A Note from Feedfeed
This vegan mashed potatoes are perfect for a holiday side dish. Made with roasted garlic, and vegan butter, this recipe is creamy, garlicky, buttery!
Check out our Side Dish, Holiday Potatoes, and Holiday Side Dishes Feed for more inspo!
- Recipe Card
Recipe Card
ingredients
- 3 pounds organic gold potatoes, peeled & cubed
- 1/2 cup canned coconut cream, top thick part only
- 1/3 cup unsweetened dairy free milk
- 1/2 cup vegan butter
- 1/2 tablespoon sea salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 1 head of garlic, roasted
- Fresh parsley or chives to top with
Method
Step 1
Preheat the oven to 400°. Cut about 1/4-1/2" off the top of a head of garlic. Drizzle with olive oil, wrap it in foil, and place on a small baking sheet. Cook in the oven for 40 mins while you chop and boil the potatoes
Step 2
Peel your potatoes & cut them into even cubed pieces (~ 2 inches)
Step 3
Place the potatoes into a large pot fill with cold water. Bring the water to a boil & cook over medium heat and cook for about 20-25 minutes or until the potatoes are fork-tender
Step 4
Drain the potatoes well & return them back to the pot.
Step 5
Drain the potatoes well & return them back to the pot. Mash the potatoes using a potato masher
Step 6
Once the garlic has cooled, squeeze out all the cloves into the potatoes and add the salt, pepper, & dried parsley. Beat with a handheld electric mixer to incorporate everything together.
Step 7
Then add coconut cream, milk, vegan butter and beat again until everything is well combined and potatoes are fluffy.
Step 8
Transfer your mashed potatoes to a serving bowl if you wish and top with fresh parsley or chives (optional)
Step 9
Tag me when your grandma is devouring these without knowing you pulled a quick one on her since there isn't a trace of any regular milk and butter!