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Vegan Roasted Garlic Mashed Potatoes

Vegan roasted garlic mashed potatoes combine Yukon Gold potatoes with soft, golden roasted garlic for a creamy, savory side dish. Warm vegan butter and plant milk make them easy to mash to a smooth texture.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 garlic large head
  • 1 tbsp olive oil
  • 2 lb Yukon Gold potatoes scrubbed and cut into 1 1/2-inch chunks
  • 2 tsp kosher salt divided
  • 0.25 cup vegan butter
  • 0.5 cup unsweetened plant milk
  • 0.25 tsp black pepper

Equipment

  • 1 small baking sheet

Method
 

  1. Preheat the oven to 400°F.
  2. Slice about 1/4 inch off the top of the garlic head to expose the cloves.
  3. Place the garlic on a piece of foil, drizzle with the olive oil, and wrap tightly.
  4. Roast on a small baking sheet for 40 to 50 minutes, until the cloves are very soft and golden.
  5. Put the potatoes in a 4-quart pot and cover with cold water by 1 inch; add 1 1/2 teaspoons of the salt.
  6. Bring to a boil over high heat.
  7. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  8. Let the garlic cool until safe to handle.
  9. Squeeze the roasted cloves out of their skins.
  10. Drain the potatoes thoroughly and return them to the pot.
  11. Warm the vegan butter and plant milk in a small saucepan over low heat until the butter melts and the mixture is hot; do not let it boil.
  12. Mash the potatoes with the roasted garlic.
  13. Gradually mix in the warm butter and milk, the remaining 1/2 teaspoon salt, and the black pepper until creamy.

Notes

For the smoothest mash, warm the vegan butter and plant milk before mixing them into the potatoes. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. Any unsweetened plant milk can be used.