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Home » Recipe Index » Sides

Easy Garlic Mashed Potatoes (VEGAN)

Modified: May 6, 2025 · Published: Jun 17, 2021 by Gigi & Sersie · This post may contain affiliate links.

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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.

top side view of a bowl of mashed potatoes with fresh chopped parsley and kitchen towel blurred in the background.
These delicious, creamy garlic mashed potatoes are the topper for vegan shepherd's pie

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!

Ingredients

  1. Yukon gold (or red potatoes)
  2. Garlic
  3. Unsweetened, plain soy milk
top side view of yellow potatoes, garlic cloves, and soymilk
The 3 ingredients for these garlic mashed potatoes are: Yukon gold potatoes, garlic and unsweetened, plain soymilk

How to Prepare

Making these are so simple they may become a go-to comfort food favorite for a week night dinner.

  1. Chop Yukon gold (or red) potatoes (with skin on), and add to a pot.
  2. Add smashed garlic cloves to the pot
  3. Add enough water to cover the chopped potatoes and garlic by an inch or two.
  4. Boil the potatoes and garlic over medium-high heat, uncovered, for 15 to 20 minutes or until potatoes are fork-tender.
  5. Drain potatoes and garlic and return them to the pot.
  6. 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.
  7. 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. 

woman's hand chopping potatoes
1. chop potatoes
a woman's hand adding garlic to a pot with chopped potatoes
2. add chopped potatoes and whole smashed garlic cloves to a medium large pot
pot with potatoes and garlic being filled with water
3. add water so it covers the potatoes by an inch or two
top view of potatoes boiling in a pot; cooking spoon scraping sediment from the top
4. boil for 20 minutes or until fork tender; skim off any sediment with a cooking spoon
a colander with cooked potatoes straining off water
5. drain potatoes and garlic
soymilk being added to cooked potatoes
6. return potatoes and garlic to the pot and add unsweetened plain soymilk
hand mixer beating potatoes in the pot
7. use a hand mixer to whip potatoes
top side view of pot on the stove with mashed potatoes with hand mixer
8. check consistency to determine if more soymilk needs to be added
top view of fork with mashed potatoes and pot in the background
9. taste and decide if you want to add salt and pepper
side view of mashed potatoes with fresh chopped parsley in a dark blue bowl with napkin in background
enjoy these whipped potatoes as a side dish and top with mushroom gravy

Frequently Asked Questions

What can I substitute for milk in mashed potatoes?

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.

What can I substitute for butter in mashed potatoes?

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.

Can I use russet potatoes for this recipe?

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.

How do I store leftovers?

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.

top view of a dark blue bowl with creamy garlic mashed potatoes
these garlic mashed potatoes go beautifully along side portobello steaks

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!

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top view of vegan mushroom gravy on a white plate of mashed potatoes with fork on the side

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top view of mashed potatoes with fresh chopped parsley in a dark blue bowl

Easy Garlic Mashed Potatoes

5 from 2 votes
Course: Sides
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 150kcal
Author: Gigi & Sersie
Print Pin Rate
These 3-ingredient super easy garlic mashed potatoes are surprisingly creamy, delicious, and guilt-free. These potatoes are vegan, oil-free, gluten-free, and low-fat.

Equipment

  • 1 hand mixer

Ingredients  

  • 1.6 pounds Yukon gold potatoes chopped
  • 3 cloves garlic smashed
  • ⅓ cup soy milk unsweetened plain
  • Salt and pepper to taste
  • Top with fresh chopped parsley or chives optional
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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.

Notes

Store leftovers in a covered container in the refrigerator for up to 3 days, or freeze for up to 3 months. 

Nutrition

Calories: 150kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 19mg | Potassium: 797mg | Fiber: 4g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 36mg | Calcium: 51mg | Iron: 2mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Jennifer

    November 26, 2022 at 9:12 pm

    5 stars
    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!!!

    Reply
    • Gigi & Sersie

      November 27, 2022 at 5:16 pm

      So glad you loved it! Thank you for the feedback, Jennifer. Will try to fix the scale.

      Reply
  2. Sara

    April 19, 2022 at 2:43 pm

    5 stars
    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.

    Reply
5 from 2 votes

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