Creamy Garlic Mashed Potatoes (vegan)

Vegan creamy mashed potatoes! The one side dish I look forward to every Thanksgiving, and have been craving for nearly the last 3 weeks. It’s so simple to make, and pairs well with just about any dinner.

You wouldn’t even know they’re vegan, because they still have that savory creaminess, even without all of the dairy!

Mashed potatoes are one of those recipes that you really can’t mess up. The seasoning is simple, and you can adjust the amount of liquid and vegan butter as needed, depending on the amount of potatoes you end up with.

Here’s what you’ll need to make these creamy mashed potatoes:

• russet potatoes- peeled or unpeeled. I prefer mine peeled
• vegetable broth- I like to use a low-sodium option and adjust the seasonings myself
• unsweetened almond milk, or any plant-based milk
• vegan butter
• garlic
• salt & pepper

I love to top mine with chopped chives, a drizzle of olive oil, and crushed black pepper. It’s such a hearty side dish for a simple weeknight dinner, or perfect for a large crowd!

Since this recipe yields around 6 servings, I repurposed my leftovers into a giant potato bourekas, AKA a savory pastry filled with mashed potatoes, and it was the best decision of my weekend.

I shared the recipe over on my Instagram, so be sure to check that out after you try these creamy vegan mashed potatoes!

Other side dishes to try this Thanksgiving:

Maple Balsamic Brussels Sprouts

Garlic Smashed Potatoes

Chili Peanut Roasted Brussels Sprouts

Creamy Garlic Mashed Potatoes (vegan)

5 from 2 votes

Course: Sides

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Ingredients

• 4 large russet potatoes, peeled

• 1/2 cup 1/2 low-sodium vegetable broth

• 1/2 cup 1/2 unsweetened almond milk, or other non-dairy milk

• 2 garlic cloves, crushed

• 1/3 cup 1/3 vegan butter

• 1 1/4 tsp 1 1/4 salt, or more to taste

• 1/2 tsp 1/2 crushed black pepper

• Chopped chives or rosemary to top

Directions

• Cut your potatoes into large cubes and boil them in a large pot of water until fork tender, for about 25-30 minutes.
• Drain out the water, and start mashing the potatoes with a masher or whisk in the pot.
• Add in your vegetable broth, almond milk, butter and garlic and continue mixing until creamy.
• Starting with 1 tsp of salt, season the potatoes and mix well. Add more salt as needed- the amount will vary depending on the type of broth and vegan butter you use.
• Continue mashing everything together in the pot until the potatoes are creamy.
• Serve with chopped chives, melted butter or a drizzle of olive oil.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!