These 3-ingredient super-easy Garlic Mashed Potatoes are surprisingly creamy, delicious, guilt-free, and vegan. Perfect as a base with our Mushroom Gravy. You may also like our Garlicky Kale.
Quick Look at This Recipe
- 🕗 Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏰ Total Time: 30 minutes
- 🍽️ Servings: 4
- ⭐ Difficulty: Easy – boil potatoes and garlic, drain, add plain unsweetened soy milk, mix or smash, salt to taste, and enjoy!
- 🥔 Diet: 100% whole food, plant-based vegan, gluten-free, oil-free, low-fat, nut-free
- 🙏 Daniel Fast recipe
Summarize and save this recipe with AI
While I'm not opposed to the tried and true russet potato, this recipe uses red (or Yukon gold) potatoes with the skin. It's nutritious, low-fat, easy to whip up with only three key ingredients, and one of our favorite Starch Solution recipes. And best of all, it won't leave you feeling like you've mortgaged your health.
Why You'll Love This Recipe
- Ultra-creamy texture, thanks to skin-on Yukon gold or red potatoes, which hold up and mash smoothly.
- Bold garlic flavor without overdoing it. Just the right amount to shine.
- Simple ingredients that keep things clean, plant-based, and easy to cook.
- Versatile side dish that pairs beautifully with our Lentil Loaf, Vegan Swedish Meatballs, Portobello Steaks, or as a topping on our Vegan Shepherd's Pie.
- A recipe that lets you skip heavy butter and cream but still feel indulgent.
Health Benefits
- Potatoes often get a bad rap when drenched in butter and cream, but these Garlic Mashed Potatoes flip that narrative. Potatoes themselves are a rich source of potassium, one of the electrolytes that aids healthy water and fluid balance in your body.
- By keeping the skins on (in the case of red or Yukon gold varieties), you preserve more fiber and nutrients.
- Eliminating heavy dairy and butter lowers saturated fat, and instead using unsweetened plain soy milk keeps the creamy texture while staying plant-based and lighter.
- Garlic contributes immune-supportive sulfur compounds and a savory punch that enhances flavor without excess salt or fat.
What's in Garlic Mashed Potatoes
- Yukon gold potatoes: Offers a naturally creamy texture and thin skin that you can leave on.
- Garlic cloves: provide the signature garlic flavor that's sweet and sharp when cooked with the potatoes, infusing the whole dish with savory depth.
- Unsweetened, plain soy milk: Adds creaminess and moisture without dairy, keeping the dish plant-based and light.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Potato variety: If Yukon gold or red potatoes aren’t available, you can use russet potatoes, but note that they may yield a slightly fluffier and less creamy texture unless you peel them.
- Milk alternative: If you have a soy allergy or don't have soy milk, try our creamy Homemade Almond Milk or use another creamy plant-based milk.
- Garlic intensity: Want a stronger garlic punch? Use 4-5 cloves. Alternatively, roast the garlic first, then add it to the cooked and drained potatoes just before smashing.
- Texture variation: For a chunkier texture, mash by hand instead of using a hand mixer.
- Herb add-in: Mix in chopped chives, rosemary, or thyme for a herbaceous twist.
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How to Make Garlic Mashed Potatoes
- Step 1: Add chopped potatoes and whole smashed garlic cloves to a medium-large pot.
- Step 2: Add water so it covers the potatoes by an inch or two.
- Step 3: Boil for 20 minutes or until fork-tender; skim off any sediment with a cooking spoon.
- Step 4: Drain potatoes and garlic.
- Step 5: Return potatoes and garlic to the pot and add unsweetened plain soymilk.
- Step 6: Use a hand mixer to whip potatoes.
- Step 7: Check consistency to determine if more soy milk needs to be added.
- Step 8: Taste and decide if you want to add salt and pepper. Enjoy!
Expert Tips
- Leave the skins on your potatoes: you’ll preserve nutrients and gain a richer texture.
- Use even-sized potato chunks: helps with uniform cooking.
- Don’t over-boil: once the potatoes are tender enough to be pierced with a fork, they’re ready. Overcooking can waterlog them.
- Drain thoroughly: excess water will make the mash runny.
- Serve immediately, if possible: mashed potatoes are best fresh. If reheating, add a splash of plant milk to revive creaminess.
Recipe FAQs
Plain unsweetened soy milk works well because the flavor is mild, letting the flavor from the potatoes and garlic shine. In addition to soy milk, you can also use a creamy Homemade Almond Milk, oat milk, or coconut milk, although the flavors and textures will vary.
These vegan mashed potatoes are made without vegan butter. I omitted the vegan butter to allow the flavor of the potatoes and garlic to shine through and to keep it low-fat and low on the calorie density spectrum. If fat is not a concern, you can use a small amount of olive oil.
Yes, russet potatoes would work in this recipe. However, I don't find them to be as creamy as red and Yukon gold potatoes. If you do use russet potatoes, I recommend peeling before boiling them since the skin tends to be tough.
Store unused portions of these mashed potatoes in an airtight container in the fridge for 3 days. You can also portion out and freeze them for 3 months. If you're reheating leftovers in the oven, I recommend thawing them in the refrigerator first. You can reheat in the oven at 350°F (or 175°C) for 15-20 minutes.
If you’re after a side dish that feels indulgent yet aligns with a whole food plant-based lifestyle, these Garlic Mashed Potatoes deliver. With minimal ingredients, maximum flavor, and smooth texture, they check both taste and health boxes.
More Potato Recipes to Check Out
If you tried these garlic mashed potatoes or any other recipe on our website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! We love to get your feedback for improvement.
Garlic Mashed Potatoes
Equipment
Ingredients
- 1.6 pounds Yukon gold potatoes, chopped
- 3 cloves garlic, smashed but kept whole
- ⅓ cup soy milk, unsweetened plain
- Salt and pepper to taste
- Top with fresh chopped parsley or chives (optional)
Instructions
- Chop Yukon gold (or red) potatoes (with skin on), and add to a pot.
- Add smashed garlic cloves to the pot.
- Add enough water to cover the chopped potatoes and garlic by an inch or two.
- Boil the potatoes and garlic over medium-high heat, uncovered, for 15 to 20 minutes or until potatoes are fork-tender.
- Drain potatoes and garlic and return them to the pot.
- Add ⅓ cup of unsweetened, plain soy milk to the drained potato garlic mixture. Use a hand mixer to whip potatoes until creamy. If the potatoes are too stiff, add another few tablespoons of soy milk until desired consistency.
- Salt and pepper to taste and top with fresh herbs if using.
Jennifer says
Loved this recipe...my only suggestion has to do with the measurement of the potatoes. The pound/ounces don't change when you change from 1X/2X/3X. Otherwise, very creamy and tasty. I do love potatoes!!!
Gigi & Sersie says
So glad you loved it! Thank you for the feedback, Jennifer. Will try to fix the scale.
Sara says
Me and my family were shocked at how delicious and creamy these potatoes were without the butter. We could actually taste the potato which was delicious. The amount of garlic was perfect. Thank you for this recipe.