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Easy Vegan Mashed Potatoes Recipe. Serve with gravy as a side. Fluffy Instant Pot Mashed Potatoes. Saucepan option Vegan Gluten-free Soy-free Nut-free Recipe. Can be oil-free.
Mashed Potatoes don’t need an introduction. They are used is many cuisines in many different ways. These are basic mashed potatoes that you can amp up to preference. Potatoes are cooked in an Instant Pot or Saucepan along with raw garlic, drained and mixed with coconut milk to add the creaminess, some herbs and spices and whipped up. These Garlic Mashed potatoes are simple, quick and amazing!
Serve these as you wish with a simple mushroom free gravy or a mushroom gravy. What are your favorite additions to mashed potatoes. Got leftovers? Add cooked quinoa and make potato quinoa breakfast patties. So good!
More Holiday Sides
- Crispy Breaded Tofu Strips with Butternut Squash Pilaf
- Masala Mac and Cheese, SF can be GF
- Pumpkin Sage Pasta with Pumpkin Cream Sauce and crispy Sage. SF, easily GF
- Over-Stuffed Mushrooms with herbed Chickpeas, veggies, cashews. Pictured above. SF Easily GF.
- Chickpea Stuffed Poblano Peppers with roasted red pepper sauce. GF SF
- Lentil Stuffed Sweet Potatoes. GF SF
- Black pepper Mac and Cheese Nut-free, SF, can be GF
- Potato Quinoa Patties (GF SF)
Add some of the coconut milk and mix in. Let the mixture sit for a few minutes so the milk can incorporate, check texture and add more if needed.
Serve with 1 pot Gravy. or use to make shepherd’s pie
Easy Vegan Mashed Potatoes
Ingredients
- 5 to 6 potatoes cubed into large pieces, yukon gold or baking potatoes, peeled if desrired
- 5 cloves of garlic
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil, or vegan butter
- a good dash of black pepper
- dash of parlsey or thyme
- pinch of nutmeg
- 1 cup full fat coconut milk
- fresh chives for garnish
Instructions
- Pressure cook the cubed potatoes, garlic cloves, 1/4 tsp salt with 1.5 cups water at high pressure for 4 minutes in Instant pot (manual 4 mins) or 2 minutes in stove top pressure cooker. Release the pressure after 5 minutes. (You can also boil them in a saucepan. Put the potatoes into a large pot, adding enough water to cover them. Bring to a boil and simmer for 10-15 mins, until they’re fork-tender. Transfer to a colander to drain. )
- Drain really well. Transfer to a bowl, let sit for a few minutes to dry out. Mash lightly and let sit for a minute for the steam to escape.
- Make sure to mash the cooked garlic. Mix in salt, the rest of the ingredients and half cup coconut milk. Mix and whip lightly, just enough to add air and still have some texture. Let sit for a minute for the milks to incorporate and absorb.
- Taste and adjust. Add 1/4 tsp or more salt as needed. Add more coconut milk for creamier consistency to preference if needed and mix in. Add 1-2 tbsp nutritional yeast for cheesy potatoes. Garnish with chives. Serve warm as side with 1 pot Gravy. or use to make shepherd's pie
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks like a great recipe! Is there a recipe you suggest for cashew cream to substitute for the coconut milk? I have a friend who is allergic to coconut.
Yes: https://www.veganricha.com/vegan-sour-cream-recipe/
Best mashed potatoes ever! I used cashew cream in place of the coconut milk but made no other changes. Totally yummy!
yay! thank you!
Made it with soy milk as a side for a vegan sausage casserole, always thought mash was pretty much mash but will be making this way from now on👍
Can you tell me approximately how many pounds of potatoes are needed?
Just made this today and it’s fantastic! I’ve made many different recipes and this will be my go to from now on.
Aweskme
Nice recipe! Good flavor, Yukon gold potatoes are always great. Just got an instant pot, needed vegan recipes so of course yours came up first.
Pressure cooking the garlic with the potatoes is really a great idea. The only thing I did differently was to save the cooking water (plus more hot water, wasn’t a lot left) )and used that instead of dairy milk to get the texture I wanted, also added about two tablespoons of Miyoko’s vegan butter.
Seriously good, so fast and easy! Thank you!
aweesome! thanks!
I am confused (happens a lot). How can the mashed potatoes only have 1 carb per serving (as per the nutrition facts)?
good catch! the potatoes had not gotten added inthe calculation. Sometimes the automatic widget misses ingredients if they are in a range or if the spelling is incorrect. updated!
Richa,
I want to make this for thanksgiving but want the best possible flavor. I usually never use coconut milk due to the fat content but do you think that it is preferable to use it for this one day?? Everyone will be non vegans.
Try soy milk or cashew milk , preferably with a small amount of vegan butter. People can detect the coconut flavor. Its not really detectable, but then we eat more coconut milk than non-vegans, so flavor preference changes.