Steakhouse Style Garlic Mashed Potatoes are surprisingly creamy, delicious, and guilt-free. These creamy garlic mashed potatoes are vegan—so yes, they’re made without cow’s milk.
This homemade garlic mashed potatoes recipe uses creamy 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, this creamy, garlicky plate of deliciousness 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. In fact, potatoes have more potassium than bananas. Potassium is one of the electrolytes that help us maintain a healthy water balance in our bodies. As an endurance cyclist who sweats a lot, I eat potatoes all the time!
Also, fiber-rich potatoes are great for a healthy gut. The resistant starch provides prebiotics or the food for the beneficial probiotics in our gut.
Steakhouse Style Garlic Mashed Potatoes have 3 key ingredients:
- Red potatoes (Yukon gold works too)
- Garlic
- Unsweetened, plain soy milk
Making these involve boiling chopped red (or Yukon gold) potatoes along with crushed whole garlic cloves. Straining them and using a hand mixer and soy milk to whip them into a creamy pot of deliciousness. Season with salt and pepper to taste and top with fresh chives or other herbs.
I’ve eaten these potatoes as a comforting snack with some peas and carrots, as well as a side dish. They’re fantastic alongside Portobello Steaks with Vegan Béarnaise Sauce, and as the topping for vegan shepherd’s pie. Yummmm!
— Gigi
Steakhouse Style Garlic Mashed Potatoes
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegan
Ingredients
2 pounds of red potatoes (about 5 medium)
3 to 4 cloves of garlic
¼ to ½ cup unsweetened plain soy milk
Salt and pepper to taste
Top with fresh chopped chives or parsley
Instructions
- Chop red potatoes (with skin on), and add to a pot of water, so the water covers the potatoes by an inch or two.
- Smash garlic cloves, but leave whole, and add to the pot with potatoes and water.
- 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 ¼ cup of the unsweetened, plain soy milk to the drained potato garlic mixture. Using a hand mixer, whip potatoes until creamy. If potatoes are too stiff, add another few tablespoons of soy milk until desired consistency.
- Salt and pepper to taste and top with fresh herbs.
Store unused portions in a covered container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sides
Keywords: potato, garlic, red potatoes, mashed potatoes, side dish, vegan, daniel fast recipes, daniel fast compliant, steakhouse style mashed potatoes, gluten free, nut free, mashed potatoes without milk, mashed potatoes with skin, vegan mashed potatoes
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