Ultra Creamy Cheesy Garlic Vegan Mashed Potatoes

Mashed potatoes in a bowl with two gold spoons and garnish.

5 from 4 votes

Ultra Creamy Cheesy Garlic Vegan Mashed Potatoes

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. Completely Vegan + Slow cooker + Make-ahead options.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Keyword: cheesy, christmas, creamy, dairy-free, easy, family-friendly, garlic, holiday, holidays, kid-friendly, mashed potatoes, potatoes, side dish, thanksgiving, vegan

Servings: servings

Calories: 251kcal

Author: Shanika

Ingredients

MASHED POTATOES:

2 lbs. baby potatoes, organic (You can use Yellow, Yukon, or Russet potatoes)
4 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried thyme
½ cup vegan butter, melted
1 ¼ cups full-fat coconut milk/cream or plant-based milk (Best at room temperature)
1 ½ cups dairy-free cheese shreds (I like to use cheddar, mozzarella, or a mix)

OPTIONAL TOPPINGS:

1 cup toasted breadcrumbs, homemade or store-bought
2 Tbsps vegan butter, melted

US Customary - Metric

Instructions

PREP + COOK THE POTATOES:

Using a vegetable peeler, remove all skin from the potatoes and cut them into cubes (medium-sized).
Bring a large pot of water to a boil and add cubed potatoes. Cook for about 20 minutes or so, until potatoes are soft + tender. NOTE: See Notes for Slow Cooker + No-Boil options.

MASH THE POTATOES:

Once done, drain potatoes and mash in a large bowl using potato masher. NOTE: If you want a nicely whipped mashed potato, add cooked potatoes to the bowl of an electric mixer using a paddle attachment.
Once mashed, add in the minced garlic, milk, butter, salt, black pepper, garlic powder, oregano, basil, parsley, thyme, and cheeses, mixing until well combined and fully smooth.
Serve mashed potatoes in a large serving bowl, top with melted butter and/or toasted breadcrumbs, if desired.
Bon Appetit!

Notes

STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
POTATOES: For these mashed potatoes, you can use baby red potatoes, yellow potatoes, Yukon or russet potatoes.
NO-BOIL MASHED POTATOES: To cook them alternatively without boiling---place potatoes on a baking sheet (lined with parchment paper) and lightly dress them with olive oil. Bake in a 400 degree Fahrenheit oven for 25-30 minutes, until tender and knife goes through each potato smoothly. Once done, remove from oven and continue recipe.
SLOW COOKER OPTION (MASHED POTATOES): 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.

Nutrition