8
servings20
minutes25
minutesIndulge in the luscious goodness of our Velvety Vegan Garlic Mashed Potatoes, a dairy-free twist on a classic comfort dish. Crafted with care, this recipe features 5 pounds of Yukon gold potatoes, transformed into a silky smooth blend that will elevate any meal. Begin by boiling the potatoes until tender, infusing them with flavor as they absorb the richness of garlic and salt.
Our secret weapon? Eight tablespoons of salted vegan butter, such as Earth Balance, lending a savory depth that melts seamlessly into the potatoes. The result is a heavenly mash that’s not only cruelty-free but also incredibly satisfying.
To enhance the visual and aromatic appeal, garnish with either finely chopped fresh chives or thinly sliced scallions, providing a burst of freshness to every bite. These Vegan Garlic Mashed Potatoes make an ideal side dish for any occasion, offering a decadent experience without the need for dairy.
Perfect for gatherings, holidays, or weeknight dinners, this recipe caters to all, ensuring everyone can enjoy a creamy, plant-based delight. Prepare a batch, share the joy, and savor the satisfaction of a wholesome, vegan-friendly culinary creation.
Immerse yourself in the velvety texture and robust flavors of our Vegan Garlic Mashed Potatoes – a delightful and compassionate twist on a classic favorite!
Ingredients
5 pounds Yukon gold potatoes, well-scrubbed
2 cloves garlic
1 small bunch fresh chives, or 2 medium scallions
2 teaspoons kosher salt, divided, plus more as needed
8 tablespoons (1 stick) salted vegan butter, such as Earth Balance, plus more for serving
Freshly ground black pepper
Directions
- Prepare the Ingredients: Peel and cut 5 pounds of Yukon gold potatoes into large chunks. In a large pot or Dutch oven, add enough cold water to cover the potatoes by about 1 inch. Mince 2 garlic cloves and finely chop 1 small bunch of fresh chives (about 2 tablespoons) or thinly slice 2 medium scallions (about 1/4 cup).
- Cook the Potatoes: Cover the potatoes, bring to a boil over medium-high heat. Uncover and add 1 teaspoon of kosher salt. Reduce the heat to maintain a simmer and cook until the potatoes are tender (20 to 25 minutes).
- Reserve Cooking Water and Drain: Transfer 3 cups of the cooking liquid into a heat-safe measuring cup. Drain the potatoes in a colander.
- Warm the Butter, Salt, and Garlic: Place garlic, 8 tablespoons vegan butter, and the remaining 1 teaspoon kosher salt in the now-empty pot. The residual heat should melt the butter. If needed, melt the butter over low heat and then remove from the heat.
- Mash the Potatoes into the Garlic Butter: Return the potatoes to the pot and mash or rice them directly. Once mostly mashed, add 1 1/2 to 2 cups of the reserved cooking liquid and mash to the desired consistency.
- Taste, Season, and Garnish: Taste the potatoes and season with more kosher salt and black pepper if needed. Garnish with chives or scallions and additional vegan butter just before serving.
Notes
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.