Side Dishes > Vegan Side Dishes > More Complex Vegan Sides > Vegan Mashed Potatoes

Roasted Garlic and Rosemary Vegan Mashed Potatoes

Elevate your mashed potato game with this flavorful vegan version. Roasting the garlic brings out its sweetness, while fresh rosemary adds an herbaceous touch. Perfect as a comforting and sophisticated side dish.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 lbs Potatoes (Russet or Yukon Gold)
  • 1 head Garlic
  • 1/4 cup Vegan Butter
  • 1/2 - 3/4 cup Plant-Based Milk (Unsweetened)
  • 2 tablespoons Fresh Rosemary
  • 1 tablespoon Olive Oil
  • to taste Salt
  • to taste Black Pepper

Roast the Garlic

Preheat oven to 400°F (200°C). Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast for 30-40 minutes, or until cloves are soft and fragrant. Let cool slightly.

Prepare the Potatoes

While the garlic is roasting, peel and quarter the potatoes. Place them in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

Mash the Potatoes

Return the drained potatoes to the pot. Squeeze the roasted garlic cloves from their skins into the pot with the potatoes. Add vegan butter and 1/2 cup of plant-based milk. Mash with a potato masher or use an electric mixer until smooth and creamy. Add more plant-based milk if needed to reach your desired consistency.

Season and Serve

Stir in chopped fresh rosemary, salt, and pepper to taste. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 120 kcal
Carbohydrates: 20g
Protein: 2g
Fat: 4g
Fiber: 2g

Other Considerations for Nutrition

Nutritional values may vary depending on the type of plant-based milk and vegan butter used. Consider using a lower-sodium vegan butter to reduce sodium content.

← Lemon Garlic Steamed Broccoli Spiced Roasted Sweet Potatoes →

FAQ

  • Can I use a different type of potato?

    Yes, Yukon Gold potatoes will result in a creamier mashed potato, while Russet potatoes will be lighter and fluffier. Experiment to find your preference.
  • Can I make this ahead of time?

    Yes, you can make the mashed potatoes ahead of time and reheat them. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of plant-based milk or in the microwave.
  • What if I don't have fresh rosemary?

    You can use dried rosemary, but use about half the amount (1 tablespoon) as the flavor is more concentrated.