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Dairy-Free Garlic Mashed Potatoes

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!
Prep Time15 mins
Cook Time15 mins
Total Time40 mins
Course: Side Dish
Cuisine: plant-based, Vegan
Servings: 10
Author: Bree Sheree


  • 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.


5-6 cloves may seem like a lot of garlic for 3 pounds of potatoes, but the flavour is weakened from the boiling process, so the flavour isn’t overpowering. Plus, these are garlic mashed potatoes!
These mashed potatoes will not have a strong coconut taste, but some people may notice it. The thought of coconut-flavoured potatoes is really not appealing to me, so I made sure it isn’t overpowering. I find the coconut milk is very well masked by the other ingredients. Coconut milk works best to create a smooth and creamy texture.