Creamy Garlic vegan mashed potatoes with plant milk - the perfect dairy-free side dish for any meal.
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These Garlic vegan mashed potatoes are everything you love about a classic creamy mashed potatoes recipe, just without the dairy products. Fluffy, comforting and full of gentle garlic flavour, they're the perfect side dish for a big meal, from Sunday roast to your Thanksgiving table, and simple enough to throw together on a busy weeknight too.
This vegan version sticks closely to a traditional recipe: pounds of potatoes, butter and milk - but we swap the butter and cream for dairy-free butter and plant-based milk. You still get that dreamy creamy texture, just using only vegan ingredients. No one at the dinner table will miss the heavy cream, sour cream or cream cheese. Your guests will be asking for seconds of these creamy garlic vegan mashed potatoes!
About the ingredients
This is a really simple potatoes recipe made with ingredients you can pick up in any supermarket.
- Potatoes: The original recipe uses 2 pounds of russet potatoes (or Yukon Gold). Both have a higher starch content, which gives light, fluffy mash. If you're in the UK, Maris Piper is another great option.
- Vegan butter: Swap the unsalted butter for dairy-free butter or vegan butter. A good brand, such as Flora Plant Block, Naturli or your favourite block-style vegan butter, melts beautifully and gives the best flavor.
- Plant-based milk: Instead of heavy cream or cow's milk, use unsweetened non-dairy milk. Almond milk, oat milk, cashew milk or unsweetened soy milk all work well. Any neutral plant milk / dairy-free milk is fine as long as it's unsweetened and unflavoured.
- Garlic: The original uses a couple of garlic cloves simmered with the potatoes, giving a sweet flavor rather than a harsh raw garlic kick.
- Seasoning: Salt, black pepper and a pinch of dry dill make this feel a little special without adding much time or fuss.
Nutritionally, you still get all the comfort of a traditional recipe - carbs for energy, fibre and potassium from the potatoes - but with less saturated fat than using heavy cream and dairy butter, especially if you choose a lighter plant-based milk.
You'll find the full recipe card with ingredient amounts at the bottom of the post.
How to make Garlic vegan mashed potatoes
1. Prepare the potatoes
If using garlic, peel and lightly smash the cloves of garlic and add them to the pot with the potatoes for extra flavour.
Peel the potatoes and cut them into evenly sized chunks, about 1-2 inches. Using fairly similar pieces helps them cook at the same rate.
2. Boil the potatoes
- Place the potatoes (and garlic cloves) in a large pot and cover with cold water. There should be enough water to cover the potatoes by a couple of centimetres.
- Add a generous pinch of salt.
- Bring to a boil over medium-high heat (high heat if your hob is a bit slower).
- Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork tender - they should break apart easily when pierced.
If you like, you can reserve a little bit of the cooking water to adjust
3. Drain and steam dry
This step helps keep the mash fluffy rather than watery and really improves the creamy texture.
Drain the potatoes in a colander and let them sit for a minute or two to allow any excess moisture and steam to escape.
4. Mash the potatoes
- Return the potatoes to the pot (remove the garlic cloves if you don't want them in the final mash) and mash them using a potato masher or potato ricer until smooth.
- If you like some texture, you can leave a few small lumps, but avoid using a food processor as it can make the potatoes gluey.
A potato ricer gives especially light mash, while a masher gives a more rustic feel. An electric hand mixer on low can be used briefly, but don't overdo it.
5. Add vegan butter and plant milk
- While the potatoes are still warm, add the dairy-free butter and let it start to melt into the potatoes.
- Pour in most of the plant-based milk and mix until everything is well combined and creamy.
- For extra creaminess, adjust the amount of plant milk to your desired consistency - add a splash at a time so you don't thin it too much.
Using plant milk that is at least room temperature (or slightly warm milk) helps it absorb better and keeps the mash hot. briefly, but don't overdo it.
6. Season
- Season with salt and black pepper to taste. Mix well so the seasoning is evenly distributed.
- Stir in the dry dill, if using.
Taste and adjust - a tiny bit more salt or pepper can make a big difference.
7. Serve
- Transfer the mashed potatoes to a serving bowl, baking dish or casserole dish.
- If desired, top with a little extra vegan butter and a sprinkle of dry dill or fresh chives for garnish.
Serve your Garlic vegan mashed potatoes straight away while they're piping hot and fluffy.
📖 Recipe
The Best Creamy Garlic Vegan Mashed Potatoes Recipe
- Total Time: 0 hours
- Yield: 6 servings 1x
- Diet: Vegan
Description
Creamy Garlic vegan mashed potatoes with plant milk - the perfect dairy-free side dish for any meal.
Ingredients
1 kg russet potatoes (or Yukon Gold, or Maris Piper), peeled and cut into evenly sized chunks (about 1-2 inches)
115 g dairy-free butter or vegan butter
120 ml unsweetened non-dairy milk (such as almond milk, oat milk, cashew milk or unsweetened soy milk)
2 cloves garlic (optional but recommended, for fresh garlic flavour)
Salt and black pepper, to taste
½ teaspoon dry dill (optional, for added flavor)
Instructions
1. Prepare the potatoes
-
Peel the potatoes and cut them into evenly sized chunks, about 1-2 inches. Using fairly similar pieces helps them cook at the same rate.
-
If using garlic, peel and lightly smash the cloves of garlic and add them to the pot with the potatoes for extra flavour.
2. Boil the potatoes
-
Place the potatoes (and garlic cloves) in a large pot and cover with cold water. There should be enough water to cover the potatoes by a couple of centimetres.
-
Add a generous pinch of salt.
-
Bring to a boil over medium-high heat (high heat if your hob is a bit slower).
-
Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork tender - they should break apart easily when pierced.
If you like, you can reserve a little bit of the cooking water to adjust the texture later.
3. Drain and steam dry
-
Drain the potatoes in a colander and let them sit for a minute or two to allow any excess moisture and steam to escape.
-
This step helps keep the mash fluffy rather than watery and really improves the creamy texture.
4. Mash the potatoes
-
Return the potatoes to the pot (remove the garlic cloves if you don't want them in the final mash) and mash them using a potato masher or potato ricer until smooth.
-
If you like some texture, you can leave a few small lumps, but avoid using a food processor as it can make the potatoes gluey.
A potato ricer gives especially light mash, while a masher gives a more rustic feel. An electric hand mixer on low can be used briefly, but don't overdo it.
5. Add vegan butter and plant milk
-
While the potatoes are still warm, add the dairy-free butter and let it start to melt into the potatoes.
-
Pour in most of the plant-based milk and mix until everything is well combined and creamy.
-
For extra creaminess, adjust the amount of plant milk to your desired consistency - add a splash at a time so you don't thin it too much.
Using plant milk that is at least room temperature (or slightly warm milk) helps it absorb better and keeps the mash hot.
6. Season
-
Season with salt and black pepper to taste. Mix well so the seasoning is evenly distributed.
-
Stir in the dry dill, if using.
Taste and adjust - a tiny bit more salt or pepper can make a big difference.
7. Serve
-
Transfer the mashed potatoes to a serving bowl, baking dish or casserole dish.
-
If desired, top with a little extra vegan butter and a sprinkle of dry dill or fresh chives for garnish.
Serve your Garlic vegan mashed potatoes straight away while they're piping hot and fluffy.
Why you'll love this Garlic vegan mashed potatoes recipe
- Classic method: sticks closely to a traditional recipe - just made dairy-free.
- Everyday ingredients: nothing fancy; everything comes from a standard grocery store.
- Flexible plant milk: use whatever plant-based milk you have - almond milk, oat milk, cashew milk or soy.
- Perfect side dish: ideal for a big meal, a cosy family dinner, or pride of place on the Thanksgiving table.
- Only vegan ingredients: every element is plant-based, so it works for everyone.
Variations and substitutions
This base potato recipe is intentionally simple. Here are some ways you can customise it while still keeping things vegan.
Potato and fat options
- Different potatoes: Russet potatoes, Yukon Gold potatoes and Maris Piper are all great options with higher starch content, which gives a fluffier mash. If you change the amount of potatoes, adjust the plant milk and butter gradually so you keep that creamy texture.
- Swap the fat: Instead of dairy-free butter, use olive oil or melted coconut oil for a slightly different flavour. Olive oil gives a lovely richness and is a great option if you want something a little lighter.
- More filling: For a heartier dish, try mixing in some sautéed kale with your garlic vegan mashed potatoes.
Garlic upgrades
- Extra garlicky: Add more garlic cloves to the water, or stir in a little garlic powder at the end if you like a stronger garlic flavour.
- Roasted garlic: For deeper, sweet flavour, roast a whole head of garlic in a drizzle of olive oil or coconut oil until golden brown, then squeeze the soft cloves into the potatoes instead of the boiled garlic. A roasted head of garlic really turns this into creamy vegan garlic mash that tastes like restaurant food.
- Herbs: For a truly comforting experience, serve your garlic vegan mashed potatoes with a drizzle of olive oil and a sprinkle of fresh herbs.
Plant milk ideas
- Richer mash: Use a mix of oat milk and a splash of coconut milk for ultra-creamy potatoes.
- Extra silky: A little cashew milk blended smooth is lovely if you want a luxurious texture.
- Very light: Use almond milk or unsweetened soy milk if you like a lighter, cleaner taste.
Always go for unsweetened and unflavoured plant milk so you don't end up with a weird sweet flavour in your mash.
Tangy or cheesy twist
- Tangy version: Stir in a spoonful of vegan sour cream for tang.
- Cheesy version: Mix in a little vegan cream cheese or your favourite melty vegan cheese. Both are easy ways to turn this classic into a more indulgent side. You can also add a bit of nutritional yeast for a cheesy twist in your garlic vegan mashed potatoes.
Whatever variation you try, keep the base method the same and add extras gently so you can control the texture. Enjoy experimenting with different flavours in your garlic vegan mashed potatoes!
Serving suggestions
These creamy Garlic vegan mashed potatoes go with almost everything and are especially good at this time of year when hearty comfort food is calling.
Try serving them with:
- Vegan gravy poured generously over the top
- A slice of vegan meatloaf or nut roast
- Pair these garlic vegan mashed potatoes with your favourite roasted vegetable medley.
- A simple salad for a lighter dinner
- A big meal with all the trimmings for Christmas or around the Thanksgiving table
For a slightly fancier presentation, spoon the mash into a casserole dish or baking dish, swirl the top with a spoon, dot with extra vegan butter and bake for 10-15 minutes until the peaks are just turning golden brown.
Storing and reheating
Got leftover mashed potatoes? Lucky you.
- Fridge: Transfer cooled mash to an airtight container. It will keep for 3-4 days.
- Reheat: Warm gently over low heat in a small pan with a splash of plant milk or a spoonful of the reserved cooking water, stirring until hot. You can also microwave in short bursts, stirring in between.
- Reuse: Leftovers are brilliant spread over a vegan shepherd's pie, piled on top of a vegetable casserole or turned into little potato cakes and crisped in a pan with a touch of olive oil.
If you find the mash a little thick after chilling, just add a tiny bit more warm plant-based milk to loosen it.
Frequently asked questions
What type of potatoes are best?
Potatoes with a higher starch content give the best, fluffiest results. Russet potatoes, Yukon Gold potatoes and Maris Piper are all excellent choices for Garlic vegan mashed potatoes.
Can I make these ahead of a big meal?
Yes. Make the mash, then cool and store in an airtight container for up to 3-4 days. Reheat slowly with a little extra plant milk and a knob of dairy-free butter, and they'll taste freshly made.
Can I still get a creamy texture without heavy cream?
Absolutely. The combination of dairy-free butter and a good plant milk makes beautifully creamy mashed potatoes. You really don't need heavy cream - the vegan version is just as comforting.
What's the best way to avoid gluey potatoes?
Don't overwork them. Mash with a potato masher or potato ricer rather than a food processor, and add the plant-based milk gradually. Letting the potatoes steam dry after draining also helps remove excess moisture.
Can I use an electric hand mixer?
You can, but use it on low and stop as soon as the potatoes are smooth. Overmixing breaks down the starch too much and can make them gummy.
Are these only vegan, or will non-vegans enjoy them too?
These are made with only vegan ingredients, but they taste just like a traditional recipe. Most people won't notice they're dairy-free - they'll just taste really good mashed potatoes.
If you've been looking for an easy, reliable way to make Garlic vegan mashed potatoes that feel like the "real thing", this full recipe is a great place to start. You get all the cosy, creamy comfort of classic mash with simple plant-based swaps, and so many options to customise it to your taste.
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