These 3-ingredient super easy garlic mashed potatoes are surprisingly creamy, delicious, and guilt-free. This garlicky bowl of deliciousness is also vegan—so yes, they're made without cow's milk.
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, and easy to whip up with only three key ingredients. And best of all, it won't leave you feeling like you've mortgaged your health.
Potatoes get a bad rap. Yes, when you load them with oil, butter, and cream, they go from being a healthy staple to an accomplice in a crime leading to heart disease and type 2 diabetes. No, but seriously, let's let the potato be a potato. Please.
Potatoes are rich in potassium, a mineral linked to helping lower high blood pressure. Potatoes have more potassium than bananas. Potassium is one of the electrolytes that help us maintain a healthy water balance in our bodies. As a nutritionist and endurance cyclist who sweats a lot, I always eat potatoes!
- Yukon gold (or red potatoes)
- Unsweetened, plain soy milk
How to Prepare
Making these are so simple they may become a go-to comfort food favorite for a week night dinner.
- 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.
Enjoy these delicious garlic mashed potatoes with a generous helping of vegan mushroom gravy.
Store leftovers in a covered container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Frequently Asked Questions
Since much of the world's population has a dairy intolerance or allergy, it's no wonder why this question or related questions get asked often. Instead, I use unsweetened, plain soy milk. However, unsweetened plain coconut milk works as well.
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. Check out the Fast and Easy Caramelized Onion and Mushroom Gravy recipe if you're into the vegan mashed potatoes and gravy combo.
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 degrees F (or 175 C) for 15 to 20 minutes.
These are a must have with mushroom gravy. Also, I've eaten these potatoes as a comforting snack with some peas and carrots, as well as a side dish. They're fantastic alongside Lentil Quinoa Loaf, Portobello Steaks with Vegan Béarnaise Sauce, and the topping for The Perfect Vegan Shepherd's Pie. Yummmm!
We hope you love this recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!Print
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