Veganized: Garlic Mashed Potatoes

Veganized: Garlic Mashed Potatoes

Are you ready to make the best garlic mashed potatoes ever?

This recipe is so full-proof, it’ll have everyone thinking that you went to culinary school.

A hearty home cooked meal like this is a perfect example of how virtually anything can be made into a vegan-friendly dish. Carb up this week without sacrificing any flavor or fun!

I can honestly tell you that I would’ve never tried making these at home before I went vegan. Garlic mashed potatoes seem like something that should only be eaten on a special occasion, or at a fancy restaurant. There’s quite a stigma out there that making mashed potatoes from scratch is such a burden – peeling the potatoes, boiling the potatoes, then mashing, who has time for that? Stop listening to the prepackaged advertisements, and listen up! This recipe is a one pot creation that will have you wondering where the time went. I can easily prepare these after a long work day, and it’ll leave me feeling satisfied for hours.

The vegan ingredients below really add something special to the overall taste. The garlic spice deepens the flavor profile, the almond milk gives a nice nutty aroma, and the vegan butter elevates the creaminess without the need for whipping equipment.

With the holiday season now upon us, take the lead and offer to bring something delicious to dinner this year. I guarantee that your friends and family will never guess that it’s vegan.

Prep Time: 10 minutes

Cook Time: 30 minutes (for both garlic and potatoes, combined)

Makes: 4 servings


1 Head of Garlic

8 Medium Yellow Flesh Potatoes

3 Tablespoons of Vegan Margarine

1 Teaspoon of Sea Salt

1 Tablespoon of Garlic and Herb Blend

1/2 a Cup of Original Non-Sweetened Almond Milk


1. Preheat oven to 450 degrees F.

2. With a sharp knife, slice off the tip of the garlic head to expose the top of the cloves inside.

3. Form a nest of aluminum foil around the garlic, but make sure to leave the top open.

4. Once the oven has heated, place the garlic inside to cook for 25-30 minutes.

5. Grab a large cooking pot (ideally one that has a colander lid), and set it on the counter beside the sink.

6. Begin to peel the potatoes, and slice each one into small pieces before putting them into the pot. No need to worry about similar shapes, just make sure that the potatoes are roughly the same size so that they cook evenly – roughly 1/2 inch – 1 inch thick.

7. Once all the potatoes are peeled and chopped, fill the pot with water. You just need enough to make sure that all the potatoes are immersed in water.

8. Pour the full measurement of sea salt on top of the potatoes, and turn the burner onto high heat. Once the water is boiling, turn down to medium and continue to cook until the potatoes are fork tender.

9. When tender, drain the hot water into the sink, and place the potato pot back onto the stove. Add the margarine, almond milk, and garlic blend.

10. The garlic should be roasted and tender in the oven, so remove it and squeeze out the soft insides. Once all cloves have been emptied, place the roasted garlic into the potato mixture.


11. Use a potato masher to mix everything together. Feel free to add more margarine or milk in order to get the perfect creamy consistency.

Published by Tasha Blake


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