Mashed Potatoes are a Thanksgiving and Christmas must! Mashed potatoes are my absolute favorite side dish at the Holiday dinner table. They must be well salted, buttery, creamy, and drenched in delicious vegan gravy. I took these one step further and roasted a bulb of garlic in the oven and mashed it in with the creamy potatoes. It was insanely good! Full of garlic, fresh herbs, and butter. I mean, come on!?? How can you not love that?
Cut the top off the bulb of garlic to expose the cloves. Drizzle with olive oil, salt, and pepper. Wrap loosely in foil and roast for 30 minutes.
Peel and chop the potatoes. Make all potatoes roughly the same size.
Add the potatoes to a large pot along with the rosemary, thyme, sage, unsweetened soy milk, coconut milk, a sprinkle of salt and black pepper. Stir to combine and bring to a boil. Reduce to a simmer for 25 minutes or until all the potatoes are fork tender and soft. Drain but reserve the liquid.
Add the potatoes back to the pot and start mashing with a potato masher or ricer. Add in the garlic cloves from the roasted bulb of garlic and continue mashing.
Pour in the reserved milk as needed along with the vegan butter, garlic powder, salt, and pepper. Keep adding the reserved milk until the potatoes are smooth and creamy. I used all of it but you may not need to. Taste and season with salt and pepper as needed.
Serve mashed potatoes immediately with vegan gravy and enjoy!
Notes
Use leftover mashed potatoes to make potato cakes or simply add a splash of plant milk and reheat on the stove top.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!