Vegan Mashed Potatoes

These hearty mashed potatoes pack plenty of flavor on their own and are sure to compliment any main dish- vegan or not. We used a variety of spices and in this instance, coconut milk, to provide the same texture and moisture as non-vegan mashed potatoes.

Vegan Mashed Potatoes

Servings

8

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories per serving

126

kcal

These hearty mashed potatoes pack plenty of flavor on their own and are sure to compliment any main dish- vegan or not. We used a variety of spices and in this instance, coconut milk, to provide the same texture and moisture as non-vegan mashed potatoes.

Ingredients

  • 6 medium Yukon potatoes 

  • ½ cup unsweetened, unflavored non-dairy milk (coconut milk) 

  • 4 tablespoons vegan butter

  • 4 cloves roasted garlic

  • ½ teaspoon onion powder

  • ½ teaspoon dried oregano 

  • ½ teaspoon dried basil

  • Himalayan pink salt and black pepper to taste

Directions

  • Roast a whole head of garlic in oven for 30-40 minutes at 400F. 

  • Peel potatoes and cut into quarters.

  • Fill a large pot with water, add in potatoes and bring to a boil until potatoes are fork tender. 

  • Drain the water from the potatoes and use a masher to mash the potatoes. 

  • Smash the roasted garlic and add to a small pot with the coconut milk, onion powder, dried oregano, and dried basil. Add in the vegan butter and melt it on medium-low heat. Let it simmer and make sure that the roasted garlic is not clumped. 

  • Pour the garlic butter mixture into the pot with the potatoes and combine thoroughly. If mashed potatoes are dry, add in more coconut milk to preference. 

  • Add in Himalayan salt and black pepper to taste.