Vegan Garlic Mashed Potatoes
Creamy, buttery mashed potatoes are one of the ultimate comfort foods, and this version delivers every bit of that cozy satisfaction without any dairy in sight. The secret is cooking the garlic cloves right alongside the potatoes so they soften and mellow into something almost sweet, folding seamlessly into every bite. Warmed oat milk and vegan butter come together in a silky mixture that makes the mash genuinely rich and smooth — not a pale imitation of the real thing. Drying the drained potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so the final texture stays fluffy rather than gluey. A finish of fresh chives adds a little color and a mild oniony pop that rounds everything out beautifully. This recipe makes four servings, so it's just right for a weeknight dinner side or a smaller holiday spread.
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp salt, plus more for the cooking water
- 4 cloves garlic, peeled
- 4 tbsp vegan butter
- ¾ cup plain, unsweetened oat milk, warmed
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the potato chunks and garlic cloves in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat.
- 2
Reduce the heat to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes. Drain through a colander and return the potatoes and garlic to the pot.
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