Learn how to make the best vegan garlic mashed potatoes! These dairy-free mashed potatoes are fluffy, creamy, buttery, and so flavorful. The easy one pot recipe is made with Yukon gold potatoes, dairy-free butter, garlic and chives. Impress all your guests during Thanksgiving and Christmas with this favorite holiday side dish!
Say hello to the best vegan garlic mashed potatoes recipe! You are guaranteed to impress your family this holiday season when you make this side dish. Nobody will ever guess the potatoes are completely dairy-free – made with no milk and no butter at all!
What makes these mashed potatoes so special? They are light and fluffy, ultra creamy, and full of flavor. We’ll use 8 simple ingredients like Yukon gold potatoes, vegan butter, non-dairy milk, garlic, onion, salt, pepper, and fresh chives.
From start to finish, this recipe is made in 30 minutes or less. It’s foolproof, easy to make, and made with one pot. You can customize it to your exact preferences, too! Leave the potato skins on or peel them, add extra herbs/spices, and mash them til chunky or totally smooth.
These garlic mashed potatoes are:
- Vegan, dairy-free, and gluten-free friendly
- Light, fluffy, buttery, and creamy
- Deliciously flavored with garlic and herbs
- Quick and easy // ready in 30 minutes
- A simple one pot recipe
- Customizable & adjustable
- A healthy side dish for holidays!
What are plant-based mashed potatoes made of?
- Gold potatoes: The best vegan mashed potatoes are undoubtedly made with Yukon gold potatoes. You can either peel the potato skins off or leave them on. If you cannot find the gold variety, use russet potatoes instead.
- Vegan butter: Dairy-free butter makes them incredibly creamy. I recommend the Earth Balance brand for the best flavor.
- Non-dairy milk: Use any type of unsweetened non-dairy milk. For the best results, I suggest a bland variety like plain almond milk.
- Garlic: Garlic mashed potatoes wouldn’t be complete without this key ingredient! Use raw or roasted garlic cloves. To save time, you can buy roasted minced garlic in a jar.
- Chives: Diced chives bring a light and fresh flavor, balancing the garlic. Don’t skip it!
- Onion powder: A touch of onion flavoring makes the potatoes extra special.
- Salt and pepper: Salt and pepper enhances the overall flavor. Adjust to your preferred taste.
How to make the best vegan garlic mashed potatoes
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, if desired, peel the skin off of the potatoes. Chop the potatoes into large chunks. Each potato should be chopped into about 4-6 pieces.
In a large pot, add the chopped potatoes and salt. Cover by 1 inch with cool water.
Boil over medium-high heat until the potatoes begin to soften, about 15-20 minutes. You’ll know they are done when they are fork tender. This means you can pierce the potatoes with a fork, and they easily slide off.
Next, drain the potatoes in a colander. Let sit for 1-2 minutes to release steam. Transfer the potatoes back to the pot.
Then, add vegan butter, minced garlic, onion powder, salt, and pepper. Using a potato masher, mash them together. Add non-dairy milk ½ cup at a time, using as much as desired, to thin the consistency. Leave them as chunky or as mashed as you would like. After, stir in the fresh chives.
Serve mashed potatoes immediately or keep warm over low heat until serving, stirring frequently. Garnish with extra vegan butter and fresh chives. Enjoy!
Tips for making the best dairy-free mashed potatoes
Use Yukon gold potatoes. For truly light and fluffy mashed potatoes, the best choice is the Yukon gold variety. If you cannot find any, the next best option is russet potatoes.
Start small with the liquid. Instead of dumping all of the milk at once, start with ½ cup and only add more as needed. This gives you more control over the end results. Make the mashed potatoes are chunky or smooth as you prefer.
Don’t over-mash the potatoes. If you mash them for too long, they may become gluey rather than fluffy. Stop once they reach your desired consistency.
Taste before serving. Always give them a few tastes while prepping, then adjust the fats and seasonings to your preference. You may find you’d like more butter, spices, or herbs.
Frequently asked questions (FAQ)
What can I use instead of butter in mashed potatoes?
To make mashed potatoes without butter, replace it with extra virgin olive oil. The second best option is refined coconut oil. Be sure to use the refined variety since it’s flavorless. If using oil, start with ¼ cup and only add more as needed.
What can I use to substitute milk in mashed potatoes?
If you don’t want to use milk because you are dairy-free, simply use non-dairy milk instead! I recommend choosing unsweetened almond milk for the best flavor.
Instead of milk, many people use heavy whipping cream. Again, if you are dairy-free, you can just select a non-dairy variety.
What are plant-based mashed potatoes made of?
All the same ingredients as classic mashed potatoes, just without dairy. Instead of dairy ingredients, we’ll use plant-based butter and milk alternatives.
What herb goes with mashed potatoes?
This is specifically a recipe for vegan garlic and chive mashed potatoes, so we’re using fresh chives. However, feel free to add other dried herbs like parsley, oregano, and basil.
How to store leftover mashed potatoes
How long can you keep mashed potatoes in the refrigerator?
Store leftover mashed potatoes inside a sealed container in the refrigerator. They will keep for 3-5 days. Reheat until hot before serving.
It is important to safely store leftovers. First, do not let mashed potatoes sit for more than 2 hours at room temperature. When storing, use a shallow container so they cool evenly with no warm spots. Place the container in the back of the fridge, which is the coldest spot.
Can you freeze mashed potatoes?
Yes! Mashed potatoes can be frozen for up to 1 year. Again, be sure to cool them properly for safe consumption. Let the potatoes cool evenly before transferring them to a shallow container or freezer bag.
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The best vegan garlic mashed potatoes recipe! These dairy-free mashed potatoes are creamy, fluffy, buttery, and so flavorful. The easy recipe is made with Yukon gold potatoes, non-dairy butter, garlic, and chives. It’s made with one pot in 30 minutes or less. This vegan holiday side dish is perfect for your plant-based Thanksgiving and Christmas! #mashedpotatoes #potatoes #sidedish #thanksgivingrecipe #christmasrecipe #holidayrecipe #veganrecipes #dairyfreerecipes #sidedishes #holidayrecipes
- 3 lbs yukon gold potatoes (~10 medium potatoes)
- 1 tsp salt (for boiling)
- ½ cup vegan butter
- 5–6 cloves raw or roasted garlic, minced
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp black pepper
- 1 to 1.5 cups non-dairy milk
- ⅓ cup fresh chives, diced
- If desired, peel the skin off of the potatoes. Chop potatoes into large chunks.
- In a large pot, add chopped potatoes and salt. Cover by 1 inch with cool water.
- Boil over medium-high heat until the potatoes begin to soften, about 15-20 minutes. You’ll know they are done when they are fork tender (you can pierce the potatoes with a fork and they slide off).
- Drain the potatoes in a colander. Let sit for 1-2 minutes to release steam.
- Transfer the potatoes back to the pot. Add vegan butter, minced garlic, onion powder, salt, and pepper. Using a potato masher, mash together. Add non-dairy milk ½ cup at a time, using as much as desired, to thin the consistency. Leave them as chunky or as mashed as you would like. After, stir in the fresh chives.
- Serve mashed potatoes immediately or keep warm over low heat until serving, stirring frequently. Garnish with extra vegan butter and fresh chives. Enjoy!
- Garlic: Use either raw garlic or roasted garlic. Keep in mind raw garlic has a spicier, pungent flavor while roasted is sweeter and more mellow.
- How to store: Store leftover mashed potatoes inside a sealed container in the refrigerator for 3-5 days. It is important to safely store them. First, do not let them sit for more than 2 hours at room temperature. When storing, use a shallow container so they cool evenly with no warm spots. Place the container in the back of the fridge, which is the coldest spot.
- How to freeze: Follow the same instructions as refrigerating, but keep in the freezer for up to 1 year.
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
Keywords: vegan garlic mashed potatoes, plant-based mashed potatoes, garlic chive mashed potatoes
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