Vegan Creamy Garlic Mashed Potatoes made using only plant based ingredients. No refined oil. No butter. But still soooo creamy and tasty!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
12 medium-sized red potatoes
5 big garlic cloves (or about 8 – 10 tiny/small cloves)
1 to 2 cups of unsweetened plant milk (I used unsweetened Almond Milk)
1 to 2 cups of boiled potato water (save water after boiling!)
1/2 cup to 1 cup of vegetable broth (mainly for sauteing)
1 tsp of garlic powder
1 tsp of Himalayan salt or to taste
dash of black pepper
Wash potatoes and cut into halves. I leave the skins on but feel free to peel if that’s your jam. Place potatoes in a large pot over medium to high heat, cover with water and bring to a boil. Cook potatoes until soft and tender. Usually takes about 15 to 20 minutes.
In the meantime, let’s get the garlic ready. Peel and mince garlic and saute over medium heat in a small saucepan with veggie broth. I use about 1/4 cup to 1/2 cup of veggie broth instead of oil. Works out great. Plus, the yellow color of the broth helps turn the mashed potatoes slightly yellow which makes you feel “like” it has butter, but it doesn’t! 😉
Once potatoes are soft, remove from heat and drain the water (but save 1 to 2 cups of it in a separate cup), and mash potatoes with an electric hand mixer, or with a potato masher like this one off of Amazon and works great!
Once potatoes are nice and mushy, bring back to the stove top over low heat, and add 1 cup of that potato water I told you to save! Continue stirring.
Add sauteed garlic, salt, pepper, and 1 tsp of garlic powder. Stir to combine.
Here is where you can decide whether you want to continue adding more potato water or add 1 cup of plant milk. I used 1 cup of almond milk to achieve a creamier consistency. Stir until you achieve a consistency that you like.
It’s ready to serve! Enjoy. 🙂
I used 5 rather large garlic cloves. If your garlic cloves are small use a bit more. You can also start small, say 2 to 3 garlic cloves and then add more as needed depending on how strong you want the garlic taste to be.
To reheat – If your potatoes have been in the fridge and they look quite dry, go ahead and add about 1/2 cup of water or plant milk, stir and reheat on stove top.
If you want a smaller yield, or you are making this for yourself only, feel free to cut the recipe in half. Use 6 red potatoes instead of 12. And half of the amount of garlic.