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Indulge in the ultimate comfort food with our Ultra Creamy Cheesy Garlic Vegan Mashed Potatoes recipe. This dish delivers the classic, rich flavors of mashed potatoes, but with a dairy-free and plant-based twist that's just as velvety and satisfying. It's a delicious side dish that's both a breeze to whip up and a healthy choice, perfect for any special occasion - be it Thanksgiving, Christmas, or just a cozy family dinner. Completely Vegan + Slow cooker + Make-ahead options.
I've been experimenting with a bunch of Thanksgiving-themed recipes lately--I've got a reader-favorite sweet potato mash recipe and as you all know, but I'm all about spreading the love with a variety of dairy-free and vegan options for everyone to enjoy just like my Ultimate Vegan Mac + Cheese and Homemade Vegan Stuffing recipes. So, it was definitely time for me to whip up this Ultra Creamy Cheesy Garlic Vegan Mashed Potatoes recipe!
Perfecting this recipe was a real labor of love, with plenty of trial and error along the way. I was on a mission to create mashed potatoes that were impeccably fluffy, luxuriously creamy, and delightfully airy, all while living up to the standard set by the classic, dairy-infused version. And I'm thrilled to say, I've absolutely nailed it!
These mashed potatoes are not only vegan, but also gluten-free, dairy-free, and nut-free. The best part? They come together in just 40 minutes. They're wonderfully buttery, infused with herbs, and boast a delightful garlicky flavor. These are an absolute must-have vegan side dish for all your holiday festivities, or anytime you're craving a delicious, comforting dish.
Searching for more plant-based holiday dishes? Check out my Thanksgiving Menu + Guide for ALL Eaters! By the way, as we gear up for Thanksgiving, I've got a few hosting tips and tricks up my sleeve to make the day as seamless as possible!
The process is as straightforward as can be: simply boil the potatoes until they're tender, give 'em a good mash, and mix in all those creamy cheesy ingredients and herbs. Feel free to top with toasted breadcrumbs + some extra vegan butter.
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Cheesy Garlic Vegan Mashed Potatoes recipe. Everything from my fave baking sheets, wooden spoons, parchment paper, mixing bowls, and more. SEE THEM HERE!
Here are some essential tips to ensure your mashed potatoes turn out perfectly:
Mash thoroughly--Use a potato masher or hand mixer. This method will yield creamy and smooth mashed potatoes.
Potato selection--The type of potato you choose makes a difference. For classic mashed potatoes, opt for russet potatoes. Yukon gold or red potatoes can also work well.
Garlic!!!-- Don't omit the fresh garlic cooked with the potatoes. It contributes fantastic flavor. If you're in a pinch, you can substitute a bit of garlic powder, but fresh garlic is preferred for that authentic taste.
Milk matters--Make sure to use unsweetened, unflavored plant-based milk. You definitely don't want vanilla-flavored mashed potatoes! Warm the milk before adding it to the potatoes. This keeps the potatoes hot and helps them absorb the milk more effectively.
Quality vegan butter-- Choose a high-quality vegan butter that you enjoy, like Miyoko's, Earth Balance, or Country Crock. The right vegan butter can make a significant difference in the flavor and texture of your mashed potatoes.
I like to add some extra texture to my Vegan Mashed Potatoes recipe--So I wanted to share a few more ideas in case you make this vegan potato mash recipe more than once and want to switch things up!
Topping ideas include:
You can either boil or roast your potatoes. If you already have the stove on, it's easy to toss them in and keep the stove clear for other dishes. To make them in the, bake your potatoes in the skin at 400°F for 25 to 30 minutes. The potatoes are done when you can easily insert a knife without any resistance. Then peel and mash the potatoes as directed.
You could even skip the stove and oven and cook your mashed potatoes in a slow cooker! To do this, peel and cube your potatoes. Cover them with water (or broth for extra flavor) and slow-cook on high for 3 to 4 hours or low for 6 to 7 hours. Then simply mash and follow the rest of the recipe as written.
Looking for holiday menu inspiration? I have plenty! This dish is a wonderful addition to your Thanksgiving table or any meal, really. Here's what I'll be serving alongside these loaded cheesy mashed potatoes:
Elevate your holiday table, a delightful vegan + gluten-free side dish that perfectly complements your festive feast.
Top the potatoes with a generous helping of hearty vegan chili, gooey melted cheese, and a dollop of sour cream. It's a flavor explosion that combines the indulgence of comfort food with the irresistible creaminess of potatoes.
Create a savory shepherd's pie by layering the mashed potatoes on top of a flavorful vegetable and legume mixture. Bake until the top is golden and crispy us my Butternut Squash Sweet Potato Shepherd's Pie as inspiration!
Incorporate these vegan mashed potatoes into nourishing vegan bowls. Add a scoop of mashed potatoes as a base and top it with your choice of roasted vegetables like this Vegan Chickpea + Broccoli Mashed Potato Buddha Bowl and this Vegan Chickpea Curry Bowl!
Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
Just place the peeled + cubed potatoes and water (or veggie broth/stock for flavor) into your slow cooker. Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until tender. Then using a hand masher, mash potatoes until smooth and then stir in butter, milk, seasonings, and cheese. Continue remaining steps.
I find Yellow, Yukon, or Russet potatoes to be the best depending on your flavor and texture preference!
Technically yes--- But this recipe is best served fresh. They can be frozen if needed. For freezing, transfer the cooled mashed potatoes into a freezer-safe bag or container.
Of course! If you're not a fan of garlic, you can simply skip it or use a smaller amount. You can also adjust the garlic powder to your preference for a milder flavor.
Full-fat coconut milk/cream or unsweetened plant-based milk like soy or oat works perfectly!
If they are too thick, add a bit more warm liquid (milk or cream) and mix until you achieve the desired consistency. If they are too thin, you can heat them on low heat to evaporate some moisture, or simply add more mashed potatoes to thicken them up.
To reheat leftovers, place them in a microwave-safe dish and cover with a damp paper towel or plastic wrap with a vent. Microwave in short intervals, stirring in between, until heated through. You can also reheat on the stovetop over low heat, stirring frequently.
If you loved this Ultra Creamy Cheesy Garlic Vegan Mashed Potatoes recipe, think about adding these to your holiday table menu!
If you tried my Ultra Creamy Cheesy Garlic Vegan Mashed Potatoes recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.