Go Back
+ servings
Close up of a glass bowl filled with vegan mashed potatoes topped with butter and chives.
Print

Vegan Mashed Potatoes with Roasted Garlic

These creamy vegan mashed potatoes are easy to make and loaded with flavor from roasted garlic and nutritional yeast.
Course Side Dish
Cuisine Vegan
Keyword Vegan mashed potatoes, Vegan roasted garlic mashed potatoes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Servings
Calories 291kcal

Equipment

Ingredients

To Roast Garlic

  • 1 head garlic
  • ½ tablespoon olive oil
  • pinch of salt

To Prepare Potatoes

  • 3 ½ pounds potatoes (1.5 kilograms; weighed before peeling)*
  • 2 teaspoons salt , for cooking water
  • 2 tablespoons nutritional yeast (10 grams)
  • ½ - 1 teaspoon salt
  • 2 tablespoons vegan butter (30 grams)
  • ½ cup vegan cream **

Instructions

Step 1: Roast Garlic

  • Preheat your oven to 350 °F.
  • Cut the top off a whole head of garlic (discard the top).
    1 head garlic
  • Place the garlic head onto a piece of tin foil and top with olive oil and some salt (a large pinch of salt).
    ½ tablespoon olive oil, pinch of salt
  • Wrap tightly in foil, then place onto a baking tray/ baking dish and into your preheated oven.
  • Roast the garlic for 40 minutes.

Step 2: Prep and Cook Potatoes

  • While the garlic roasts, wash your potatoes well, then peel and dice them.
    3 ½ pounds potatoes
  • Place the diced potatoes into a large pot and cover with cool water. Add salt to season the water.
    2 teaspoons salt
  • Bring the potatoes to a boil over high heat.
  • Once boiling, cook on medium-high or high heat until the potatoes are very soft (can mash easily with a fork). This takes 8-10 minutes, depending on how large your potatoes are diced (can take up to 20 minutes with large pieces of potato).
  • When cooked, drain away the water.

Step 3: Mash Potatoes

  • Carefully press garlic cloves from the head of your roasted garlic and add to the cooked and drained potatoes. Then add the remaining ingredients.
    1 head garlic, 2 tablespoons nutritional yeast, ½ - 1 teaspoon salt, 2 tablespoons vegan butter, ½ cup vegan cream
  • Mash until smooth and creamy.
  • Serve hot. Optional to top with chopped chives and/or black pepper.

Notes

*I use Yukon gold/ yellow potatoes for best results, but any potato can work.
**Any store-bought vegan cream alternative should work. Canned coconut milk also works.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (⅙ of recipe) | Calories: 291kcal | Carbohydrates: 49g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 886mg | Potassium: 1209mg | Fiber: 4g | Sugar: 3g | Vitamin A: 76IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 2mg