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Home » Daniel Fast Compliant » Easy Steakhouse Style Garlic Mashed Potatoes (VEGAN)

Easy Steakhouse Style Garlic Mashed Potatoes (VEGAN)

Published: Jun 17, 2021 · Modified: Dec 17, 2021 by Gigi & Sersie

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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:

  1. Red potatoes (Yukon gold works too)
  2. Garlic
  3. 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.

  1. 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.
  2. Smash garlic cloves, but leave whole, and add to the pot with potatoes and water.
  3. Boil the potatoes and garlic over medium-high heat uncovered for 15 to 20 minutes or until potatoes are fork-tender.
  4. Drain potatoes and garlic and return them to the pot.
  5. 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.
  6. 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

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.

The top view close-up of easy and vegan steakhouse-style garlic mashed potatoes in a white bowl with a dark blue rim on a green woven placemat.

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!

— Gigi

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top view close up of steakhouse style garlic mashed potatoes in a white and blue rimmed bowl sitting on a woven green placemat

Easy Steakhouse Style Garlic Mashed Potatoes (VEGAN)


  • Author: Gigi & Sersie
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan
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Description

These creamy, garlicky steakhouse-style mashed potatoes are fast and easy to prepare. You'll need a knife, cutting board, pot, strainer, and hand mixer.


Ingredients

Scale

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

  1. Chop red potatoes (with skin on), and add to a pot of water, so the water covers the potatoes by an inch or two.
  2. Smash garlic cloves, but leave whole, and add to the pot with potatoes and water.
  3. Boil the potatoes and garlic over medium-high heat uncovered for 15 to 20 minutes or until potatoes are fork-tender.
  4. Drain potatoes and garlic and return them to the pot.
  5. 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.
  6. 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
  • Method: Stove Top
  • Cuisine: American

Keywords: potato, garlic, red potatoes, mashed potatoes, low fat, no oil, oil free, 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, vegan mashed potatoes without vegan butter, vegan mashed potatoes and gravy

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Portobello Steaks with Vegan Béarnaise Sauce »

Reader Interactions

Trackbacks

  1. Portobello Steaks with Vegan Béarnaise Sauce - Daniel's Plate says:
    June 18, 2021 at 2:44 am

    […] dish pairs beautifully with Steakhouse Style Garlic Mashed Potatoes and steamed or grilled asparagus, broccoli, or summer […]

    Reply
  2. Can I Eat Potatoes on the Daniel Fast? - The Daniel Fast says:
    June 23, 2021 at 12:57 pm

    […] to eat the entire potato because the skin carries most of the nutrients. Check out this delicious Steakhouse Style Garlic Mashed Potatoes that includes the potato skins. […]

    Reply
  3. The Perfect Vegan Shepherd's Pie - Daniel's Plate says:
    December 1, 2021 at 2:45 am

    […] The lentils, mushrooms, onion, carrot, peas and corn dominate the filling. The topping uses creamy garlic mashed potatoes. I appreciate what the nutrients of these fiber-rich whole plant foods are doing in my body to […]

    Reply

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