Garlic just makes everything better, don’t you think? These garlic mashed potatoes are creamy, extra garlicky, and completely plant-based!
Mashed potatoes are a comfort food staple. For this version, I decided to use gold potatoes because they mash up so well and become nice and fluffy. I leave the skins on the potatoes, mainly because it reduces prep time. The skins also contain many nutrients, so it’s an added plus to leave them on. However, if you prefer to leave them out, feel free to peel the potatoes before cooking.
Once the potatoes are cooked up, I add almond milk to make them creamy, a little bit of olive oil for flavor, and some salt. I mix everything together using a stand mixer, but you could also place the ingredients in a large bowl and use a handheld electric mixer or a potato masher.
While mashed potatoes are delicious plain, I wanted to make them extra special by adding garlic.
Fresh cloves of garlic are minced and cooked in a small skillet with a bit of oil until lightly browned. Cooking the garlic softens and sweetens its flavor compared to raw garlic, which can be very pungent. In addition to the fresh garlic, I decided to add some garlic powder to elevate the garlic flavor. These potatoes are garlicky but not overwhelmingly so.
If you try these garlic mashed potatoes I would love to hear about it! Please rate the recipe in the comments below and let me know how it went.
Garlic Mashed Potatoes
- 3 pounds gold potatoes cut into large chunks*
- 1 tablespoon + 1 teaspoon olive oil divided
- 10 medium cloves garlic minced (approximately ¼ cup minced)
- ½ cup unsweetened almond milk
- 1 teaspoon salt
- ½ teaspoon garlic powder
- Chopped parsley optional, for serving
Place the potatoes in a large pot and fill with water until the potatoes are covered. Bring the pot to a boil over medium-high heat. Once boiling, cook for 10-20 more minutes, or until fork tender. Remove from heat.
Meanwhile, heat a small skillet over medium heat. Once hot, add 1 teaspoon of the olive oil and the garlic. Cook until the garlic is lightly browned, stirring frequently to avoid burning. This should only take about 3-5 minutes. Remove from heat and set aside.
Once the potatoes are cooked, drain the water using a colander and place the potatoes in a large bowl.
Add the cooked garlic, almond milk, remaining 1 tablespoon olive oil, salt, and garlic powder. Use a stand mixer or handheld mixer to mix together until combined and creamy. If you don’t have an electric mixer you could use a potato masher instead.
If desired, top with chopped parsley. Serve immediately. Leftovers can be stored in the refrigerator for up to 3-4 days.
*Cooking time will vary depending on the size that you cut the potatoes. For faster cooking times, cut them into smaller pieces.