Creamy Garlic Mashed Potatoes (Vegan, Gluten-Free)

creamy vegan garlic mashed potatoes in serving bowl with butter.

5 from 1 review

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!




  1. Rinse and chop the potatoes into 1-inch chunks before adding them to a large soup pot.
  2. 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.
  3. 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.
  4. 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.
  5. Use an electric hand mixer to blend the garlic mashed potatoes smooth and creamy. Taste and adjust seasonings, add more coconut milk if needed.


  • 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.


Keywords: garlic mashed potatoes, creamy garlic mashed potatoes, vegan garlic mashed potatoes, dairy-free garlic mashed potatoes