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Need an impossibly delicious Thanksgiving side-dish that will delight the vegans at your holiday table while pleasing the palates of your non-vegan guests? We’ve got the best roasted-garlic mashed potatoes recipe, inspired by Spa Bettie, you will ever fork into your mouth! 

Vegans, meat-eaters, food allergies, oh my! When you’re trying to cater to the varied diet preferences of your hungry Thanksgiving guests, it can suck the joy out of your beloved holiday cooking. This is especially true when it comes to mashed potatoes. Your traditional butter- and cream-heavy recipe simply won’t do. Instead of dreading the holiday dinner, let our vegan-friendly side-dish come to your rescue. Gluten-free, dairy-free and soy-free, our roasted garlic mashed potatoes are out-of-this-world scrumptious for both vegans and non-vegans alike.

ALSO TRY: Thyme mashed potatoes with mascarpone cheese

Roasted garlic not only injects its earthy sweet flavor into the potatoes, it also adds to the texture. Our recipe calls for an entire head of garlic. Yes, you read that right. In its raw state, this much garlic would be obnoxiously pungent and make the mashed potatoes offensive, if not inedible. But roasting a head of garlic transforms this strong-flavored bulb into a golden, butter-soft delicacy that exudes an intoxicating aroma and an irresistible sweet, caramelized flavor. If you’ve never roasted garlic before, let us show you how. Warning: Prepare to be hooked!


Creamy potatoes, without any cream

Can a potato really be creamy on its own? Yes! Yukon Golds are a yellow-fleshed potato with medium starch and a rich, almost buttery flavor. They are perfect for vegan mashed potatoes! Cut your Yukon Gold potatoes into quarters and add to a large stock pot. Cover with water and add two cubes of vegan vegetable bouillon. Bring the potatoes to a boil over high heat then simmer for 20 to 25 minutes or until the potatoes are tender. Drain the potatoes into a colander then return them to the stock pot.

Creamy potatoes, without any cream


Bring on the roasted garlic

To roast garlic, remove most of the papery outer layers of a head of garlic, leaving the cloves intact. Use a sharp knife to slice off about 1/4-inch of the top of the garlic bulb, exposing the flesh of the garlic cloves. Drizzle with olive oil and season with a little salt and pepper. Wrap the head of garlic in aluminum foil and roast in the oven at 400F for about 40 minutes or until the cloves are spreadably soft. After allowing the garlic to cool for a few minutes, pull the roasted garlic bulb apart and use your fingers to squeeze the roasted garlic cloves out of their papers. Simple — and ridiculously delicious!

Bring on the roasted garlic


Cashew milk is amazing

Low in calories yet creamy and mildly sweet, cashew milk is a must-use in vegan recipes. We add apple cider vinegar to cashew milk to make a vegan buttermilk, which gives the mashed potatoes their coveted creaminess.

Cashew milk is amazing


Mashing it all together

Add the cashew milk and vinegar mixture to the cooked potatoes along with one tablespoon olive oil, the roasted garlic cloves, salt, and pepper. Using a potato masher, mash these ingredients together until your desired consistency.

Mashing it all together


Garnish and serve

Transfer the mashed potatoes to a serving bowl and drizzle with remaining two tablespoons of olive oil. Garnish with fresh rosemary for color and flavor. Your roasted garlic mashed potatoes are now ready to be devoured. Let your vegan and non-vegan guests enjoy!

Garnish and serve


A beautiful side dish

Roasted garlic mashed potatoes


A little green for presentation

Roasted garlic mashed potatoes


Oozing with roasted garlic

Roasted garlic mashed potatoes

Roasted garlic mashed potatoes (gluten-free, soy free and vegan)

Yield 4-6 servings

Ingredients

  • 2 pounds Yukon Gold potatoes, quartered
  • 2 cubes vegetable bouillon
  • 1/3 cup cashew milk
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons olive oil, divided 1 tablespoon and 2 tablespoons
  • 1 head roasted garlic (cloves removed from skins)
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • Fresh rosemary for garnish

Instructions

  1. Place potatoes in a large stock pot, cover with water and add bouillon.
  2. Bring potatoes to a boil, then reduce heat to a simmer. Simmer 20 to 25 minutes, or until the potatoes are fork-tender.
  3. In a small bowl, whisk cashew milk and apple cider vinegar together. Set aside.
  4. Drain the potatoes into a colander then return them to the stock pot. Add cashew milk, one tablespoon olive oil, roasted garlic cloves, and salt and pepper.
  5. Using a potato masher, mash the potatoes to your desired consistency.
  6. Transfer mashed potatoes to a serving bowl and drizzle with remaining two tablespoons olive oil. Garnish with rosemary.

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