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These vegan and dairy-free mashed potatoes are oil-free and have a delicious garlic taste. They are a great side dish for any holiday meal and they have a soft and creamy texture!
Mashed potatoes are a classic side dish, especially for a holiday meal. As a vegan, many mashed potato recipes contain oil or oil-filled vegan butter substitutes, but this recipe is much healthier! These whole foods plant-based dairy-free mashed potatoes are delicious and great for Christmas, Thanksgiving, and more!
For a less traditional vegan mashed potato alternative, you can check out these mustard and dill mashed potatoes or this mashed cauliflower.
These Vegan Mashed Potatoes Are:
- Whole Foods Plant-Based
*Ingredient quantities and full instructions can be found in the recipe card further down.
- Russet or yellow potatoes
- Garlic cloves
- Canned coconut milk
- Nutritional yeast
- Ground black pepper
- Onion powder
- Plain unsweetened almond milk
- Boil your potatoes until they are very soft. Once the water in your pot reaches a boil, leave it boiling for about 10-15 minutes. This should be enough time, but make sure that the potatoes are easily pierced with a fork.
- Don’t forget to add your garlic to the pot. Your garlic cloves must be boiled with the potatoes. This will not only soften them so that they are easily mashed, but it will also weaken the taste of the garlic. If the garlic is not boiled it will be way too much and taste too strong in these mashed potatoes.
- Ensure you mash your garlic thoroughly. After you drain your water and start mashing the potatoes, make sure that you are mashing the garlic as well. It will be soft enough to mash, but you may accidentally miss a piece. You don’t want to end up with a chunk of garlic in your mashed potatoes!
- Shake your can of coconut milk before adding it to your potatoes. If you don’t shake the can, the coconut milk will be separated.
- If you want more liquid in your mashed potatoes, you can add a bit more almond milk very slowly. If you add too much of either the coconut milk or almond milk, the taste of the mashed potatoes will be effected.
Mashed potatoes don’t have to just be eaten with gravy! Here are some topping ideas:
- Mushroom gravy
- Chopped chives or green onion
- Any vegetables
- Vegan “cheese” sauce
- Tofu sour cream
- Cashew Caesar dressing
You can add any combination of toppings to your dairy-free mashed potatoes. Here are some combos I love:
- Caesar dressing and corn
- Salsa, guacamole, and black beans
- Sour cream and chopped green onion
More vegan sides
Dairy-Free Garlic Mashed Potatoes
- 3 pounds of potatoes russet or yellow potato
- 5-6 cloves of garlic
- ¾ cup canned coconut milk
- ¼ cup nutritional yeast
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- ¼ cup plain unsweetened almond milk
- Prepare your potatoes. Wash them and peel if desired. I don’t peel mine. Chop them into pieces about an inch thick, then add them to a pot.
- Peel your garlic cloves, but you don’t need to chop them. Leave them whole and add them to the pot.
- Fill the pot with water so that the potatoes and garlic are completely covered, then place the pot on the stove and heat on high.
- Once the water reaches a boil, lower the heat slightly and leave it boiling for about 10-15 minutes.
- Once the potatoes are very soft and easily pierced with a fork, drain the water from the pot.
- Mash the potatoes, ensuring to mash the garlic cloves as well. They will be soft enough to mash from being boiled.
- Add all remaining ingredients and mash everything together until it is all evenly mixed. Before adding the coconut milk, make sure you shake the can so that it is not separated.
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