Enjoy a thick bowl of Fluffy Garlic Mashed Potatoes as your next dinner or Thanksgiving side! Made with just 6 ingredients and ready in 20 minutes! Dig in - this recipe is VEGAN, gluten-free, and 100% dairy-free.
In a saucepan over medium heat, add vegan butter. Once melted, add the crushed garlic. Cook garlic in butter for 1 minute and set aside. Then, pour in the soy milk and warm for another minute. Set aside.
In a large pot or dutch oven, pour enough cold water to cover potatoes by an inch. Add 2 tablespoons of salt.
Cover the pot with a lid and bring to a boil. Once at a boil, remove the lid and reduce heat to medium-low and cook for 10-15 minutes, or until fork-tender
Drain potatoes in a colander. Mash potatoes with a potato masher or fork. Next, gently fold in soy milk and garlic butter mixture into the mashed potatoes. Stir until creamy.
Serve. Add salt and pepper to taste. Add more butter or toppings if you like.
Peeling the potatoes is entirely up to you. For this recipe, I decided to keep the skins on for added texture and nutrients. For creamier mashed potatoes, peel the potatoes.
For this recipe, feel free to use any kind of creamy/soft vegan butter you prefer and enjoy. I either use Melt Organic butter or I Can't Believe It's Not Butter.
Don't hold back on the butter and soy milk. This is what's going to help create a smooth batch of garlic mashed potatoes.