These Steakhouse Style Garlic Mashed Potatoes are surprisingly creamy, delicious, super easy, 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!
Easy Steakhouse Style Garlic Mashed Potatoes (VEGAN) have 3 key ingredients:
- Red potatoes (Yukon gold works too)
- 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 red or Yukon gold 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.
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.
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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