These Creamy Garlic Mashed Potatoes are vegan, gluten-free, and unbelievably buttery and flavorful! This easy recipe is made with just 4 ingredients; potatoes, fresh garlic cloves, dairy-free butter, and creamy coconut milk! This healthier side dish is perfect for a holiday dinner and quick enough for busy weeknight meals with the family!

What's more comforting than a piping hot bowl of creamy mashed potatoes? Maybe throw in some smashed garlic cloves and serve them with some extra vegan butter...they could be a meal on their own! These creamy vegan garlic mashed potatoes are perfect for the winter holidays like Thanksgiving and Christmas, but this recipe is so simple and easy that it will be a staple on your weeknight dinner menu!

Why You'll Love These Creamy Garlic Mashed Potatoes

Did I mention, they're vegan?! Don't worry, you and your guests won't be able to tell! This recipe is so rich, decadent, and flavorful; I definitely suggest making more than one batch! Combine the heartiness of white potatoes with the flavor-packed punch of smashed fresh garlic cloves. Add just enough vegan butter and full-fat coconut milk, before blending these potatoes smooth and creamy! This recipe isn't just dairy-free and vegan, it's also:

Gluten-Free
Vegan & Vegetarian
Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Fish-Free, Shellfish-Free, Corn-Free)
Paleo & Grain-Free
Sugar-Free
Kid-Friendly
Healthy Simple 4-Ingredients, Quick, & Easy
Make-Ahead, Freezer-Friendly, Budget-Friendly
Holiday, Potluck, or Dinner Side Dish

Ingredients For Vegan Garlic Mashed Potatoes

Potatoes: I used Yukon Gold potatoes for their paper-thin skin and creamy, buttery texture. They're the best choice when making dairy-free mashed potatoes for their naturally smooth texture, plus, you don't have to peel that delicious rustic skin! Another great potato option would be Russet or Idaho potatoes, however, these have a higher starch content which you may find slightly drier, and need to use more dairy-free milk or butter.
Garlic Cloves: Two words, fresh garlic. I rarely use fresh garlic cloves, but in this recipe, it's so worth it! The secret to perfect garlic flavors without decimating your tastebuds is to smash and heat the cloves in the vegan butter before adding the mixture to the potatoes and blending!
Full-Fat Coconut Milk: You want to use unsweetened, full-fat coconut milk for these creamy mashed potatoes! The richness of the full-fat coconut milk mimics the creaminess of heavy cream or full-fat dairy. You won't taste the coconut either, promise!
Vegan Butter: The other magic ingredient for perfect vegan mashed potatoes, is vegan butter! Not just any vegan butter, but Country Crock Plant Butter with Olive Oil. This is my favorite dairy-free butter and works as a 1-to-1 replacement for dairy butter, without any difference in taste!
Salt & Pepper: Just to finish the potatoes and enhance the flavors. Add salt and black pepper, adjusting the amounts to your flavor preferences.

Garlic Options For Best Flavor

Fresh garlic cloves are the best, smashed and boiled in the vegan butter, but I know you'll want some other options so here are my suggestions!

Roasted Garlic: If you want a deeper and milder garlic flavor, you can roast the garlic cloves beforehand. Peel the outer skin off a head of fresh garlic and chop off the top potion to expose the garlic cloves. Wrap the garlic in foil with a drizzle of olive oil and roast in the oven at 400°F for 30 to 40 minutes, until the cloves are fragrant, browned, and soft to the touch.
Minced Garlic: Jarred, pre-minced garlic, the staple we should all have already in our fridge. It will totally work, but you'll want to start by using 1 tablespoon and adjust as needed.
Garlic Powder: If this is all you have, it will work, but it's not the number 1 option. Start by adding 2 teaspoons and adjust as needed after tasting the mashed potatoes. If you want to get fancy, try some roasted garlic powder!

How To Make Creamy Garlic Mashed Potatoes

Rinse your potatoes before chopping them into 1-inch chunks and adding them to a large soup pot.
Add enough water to cover the potatoes, place the lid on the pot, and boil the potatoes for about 20-25 minutes until they are soft and fork-tender. Carefully drain the water from the pot.

Peel and smash the garlic cloves with the back of your knife before adding them to a small bowl with the vegan butter, salt, and pepper.
Heat the bowl in the microwave for about 30 seconds until the dairy-free butter is fully melted and sizzling. Stir in the coconut milk.

Add the garlic butter mixture to the boiled potatoes.
Blend the potatoes until smooth and creamy, adjusting seasonings to taste before serving.

Recipe Tips & Tricks

You can peel the potatoes, but it's not necessary. If you use Yukon gold, the skin is so thin that it blends right into the potatoes. This not only cuts down on prep time, but it also prevents food waste and adds more healthy fiber to the dish!
Chopping the potatoes in even-sized chunks helps the potatoes boil and cook uniformly without having uncooked hard chunks.
If you want to add more flavor to the potatoes, you can boil them in vegetable stock. Just like water, add the potatoes to the pot first, then the liquid, and gently boil the potatoes from cold.
Don't boil the milk in the butter mixture. Heat the butter mixture with the garlic and then stir in the milk. Make sure the mixture is warm when you add it to the warm potatoes.
For light and fluffy mashed potatoes, mash the potatoes while they're hot! Don't wait for them to cool or they will end up with a gluey gummy texture.
Feel free to add other seasonings to your liking. Some thyme, rosemary, or parsley would be delicious!

How Many Potatoes Should I Use?

The rule of thumb is to use 3 pounds of potatoes for 6 servings. Half a pound per person is usually enough.

What's The Best Way To Mash Potatoes?

The best way to mash the creamy potatoes is with an electric hand mixer. This ensures you get a silky, smooth, creamy texture without blending the potatoes to oblivion. Manual potato mashers are better for a chunky, rustic mash, while stand mixers provide a nice fluffy texture but require more cleanup.

Can You Make Garlic Mashed Potatoes Ahead Of Time?

You can make these potatoes ahead of time! Perfect for holiday meal prep. Store the cooked mashed potatoes in a covered container in the fridge until the day you want to serve them, no more than 2 days in advance. Add the mashed potatoes to a slow cooker with an extra splash of coconut milk and set the slow cooker on low or "keep warm" setting to reheat the potatoes and keep them nice and hot for serving. You can also reheat the potatoes in a casserole dish in the oven at 350 degrees for about 30 minutes until warmed through.

How To Store Leftover Vegan Mashed Potatoes

You can store leftovers in the fridge for up to 6 days. Reheat individual servings in the microwave for 60-90 seconds until warm or use the above oven or slow cooker method for larger batches. You can even freeze the leftover mash by transferring the cooled mashed potatoes to a freezer-safe storage bag or airtight container. Freeze the potatoes flat (if in a bar) until solid. Thae the potatoes in the fridge overnight and reheat as needed. Frozen mashed potatoes are best used within 6 months.

How To Serve Creamy Vegan Garlic Mashed Potatoes

Serve these potatoes piping hot with an extra dab of vegan butter or vegan sour cream, and sprinkle on some salt, chopped chives, dried or fresh thyme, parsley, or dill! Serve these mashed potatoes with a hearty entree or on your holiday dinner table! Some great entree ideas that pair well are:

More Delicious Vegan Side Dish Recipes:

Creamy Garlic Mashed Potatoes (Vegan, Gluten-Free)

Print Recipe

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Author: Rebecca Pytell
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 minutes
Yield: 6 Servings 1x
Category: Side
Method: Stove-Top, Blend
Cuisine: American

Ingredients

Scale

3 lb Yukon Gold Potatoes
6 Cloves Garlic (smashed)
½ Stick (¼ Cup) Vegan Butter
½ Cup Canned Full-Fat Coconut Milk
Salt + Black Pepper (to taste)

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Instructions

Rinse and chop the potatoes into 1-inch chunks before adding them to a large soup pot.
Fill the pot with just enough water to cover the potatoes before covering the pot with a lid and bringing the potatoes to a boil. Cook the potatoes at a medium boil for about 20-25 minutes, until soft and fork tender.
In a small microwave-safe bowl, add the vegan butter, smashed garlic cloves, and a pinch of salt and pepper before microwaving for 30-60 seconds, until the butter is sizzling and melted. Stir in the coconut milk after you remove the bowl from the microwave.
When the potatoes are done, drain the water out over a colander. With the boiled potatoes back in the large pot, add the hot melted garlic butter mixture.
Use an electric hand mixer to blend the garlic mashed potatoes smooth and creamy. Taste and adjust seasonings, add more coconut milk if needed.

Notes

Make-Ahead: Store the cooked mashed potatoes in a covered container in the fridge until the day you want to serve them, no more than 2 days in advance. Add the mashed potatoes to a slow cooker with an extra splash of coconut milk and set the slow cooker on low or "keep warm" setting to reheat the potatoes and keep them nice and hot for serving. You can also reheat the potatoes in a casserole dish in the oven at 350 degrees for about 30 minutes until warmed through.
Leftovers: You can store leftovers in the fridge for up to 6 days. Reheat individual servings in the microwave for 60-90 seconds until warm or use the above oven or slow cooker method for larger batches.
Freezing: You can even freeze the leftovers by transferring the cooled mashed potatoes to a freezer-safe storage bag or airtight container. Freeze the potatoes flat (if in a bar) until solid. Thae the potatoes in the fridge overnight and reheat as needed. Frozen mashed potatoes are best used within 6 months.