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Creamy and delicious garlic mashed potatoes
Is there anyone out there who doesn’t like mashed potatoes? I must ask, how?! Why?! Gosh, I love them. One of my favorite side dishes for the holidays, for sure. I typically take a giant serving.
My mom makes the most delicious skin-on mashed potatoes that I knew I had to veganize. So, here we go.
The potatoes I use are Yukon Gold. This recipe is incredibly simple and easily adjustable to different taste preferences.
Start by washing your potatoes really well. Cut your potatoes into small chunks so they cook faster. Boil for about 15-20 minutes. Once the potatoes are done cooking, drain and return to the pot and get mashing.
I use a potato masher and leave the skins on because that is my preferred preference but you can easily peel the skins off. I lightly mash so there are still chunks visible, and then I go ahead and add the butter, salt, pepper and garlic. You’ll mix all of these ingredients with a wooden spoon and the mashed potatoes will get more creamy, so if you like chunky mashed potatoes like myself, don’t over mash.
That’s it! It’s incredibly simple and you can adjust my seasonings below to your preferences. Add more or less garlic, more or less salt, and you can also adjust the amounts of butter. The only thing I don’t recommend changing is the amount of almond milk, if you add more, your potatoes will get too thin and lose some of that buttery, creamy deliciousness.
Garlic Mashed Potatoes
vegan•gluten-free•one pot serves 6
3 pounds Yukon Gold Potatoes 5-6 tbsp vegan butter, softened or melted 5 tsp minced garlic (about 4-5 cloves)1/4 tsp garlic powder (optional)3 tbsp nut milk salt and pepper to taste green onions or chives for topping (optional)
Instructions:
- Wash and cut potatoes into med-small chunks.
- Add potatoes and water (enough water so that your potatoes are covered by about an inch and a half of water) to a large pot, cover, and bring to a boil over high heat.
- Once boiling, reduce heat to medium-low and cook for about 15 to 20 minutes.
- The potatoes are done once a fork can pierce the potatoes and go through effortlessly.
- Drain the potatoes and return them to the pot.
- Mash until you have a chunky texture (or mash more if you don’t want chunky potatoes) then add the vegan butter, nut milk, salt, pepper, minced garlic and garlic powder. Mix with a wooden spoon.
- Add additional butter, garlic or salt and pepper if desired.
- Top with green onions or chives.
- Serve immediately or refrigerate and reheat!
Notes:
- This recipe is extremely easy to customize. Start with the above ingredients on the lower end and add until you reach your desired taste.
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