Vegan Creamy Garlic Mashed Potatoes

Vegan Creamy Garlic Mashed Potatoes made using only plant based ingredients. No refined oil. No butter. But still soooo creamy and tasty!



  1. 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.
  2. 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! 😉
  3. 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!
  4. 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.
  5. Add sauteed garlic, salt, pepper, and 1 tsp of garlic powder. Stir to combine.
  6. 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.
  7. It’s ready to serve! Enjoy. 🙂