Roasted Garlic Mashed Potatoes

These Roasted Garlic Mashed Potatoes are the highlight of my Thanksgiving! The ever so humble potato transformed into a magical creamy, buttery (all vegan of course) bite…after bite…after bite. Forget all the other things, just give me the potatoes. Which really is a shame considering how many other dishes I’ve already made, but whatever, no shame here.

Now as magical as these are, I want to preface that this is my preferred method. If you like lots of lumps, do you. If you like it so creamy it is more soupy, have at it. No flavorings, that’s ok. Amped up with all kinds of add ins, go for it. Use this recipe as a base & experiment. I’m not sure I’ve ever followed a recipe. I simply taste & tweak as I go. Whatever you do, enjoy them!

Don’t forget about the gravy. They are great without, but is Thanksgiving really a day to conserve on the flavors & calories. I think not! Check out the recipe for Mushroom Herb Gravy

Here are some other great sides for Thanksgiving or any other gathering…

Herbed Stuffing

Baked Mac & Cheese

Roasted Carrots with Mint Pesto

Green Beans

Print Recipe

Roasted Garlic Mashed Potatoes

Creamy, garlicy, buttery, ever so dreamy mashed potatoes!

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Side Dish

Keyword: holiday, mashed potatoes, thnaksgiving, vegan, vegetarian

Servings: 6

Ingredients

• 3 large potatoes (I use Idaho Russet)
• 3-5 cloves roasted garlic see notes
• 1/4 cup unsweetened non-dairy milk see notes
• 1/8 cup vegan butter see notes
• 1/8 cup vegan plain cream cheese optional
• 1/8 cup vegan parmesan cheese, grated optional
• 2 sprigs rosemary
• salt & pepper to taste

Instructions

• See notes on roasting garlic.
• Bring a large pot of water to boil.
• While water is heating up, peel the potatoes & cut into large chunks. Place in hot water. Boil potatoes for 8-10 minutes. Check to see if they are done by piercing with a sharp knife. If it comes of easily they are done. Drain the water. Set potatoes aside.
• While the potatoes are boiling, add the milk, butter, cream cheese & rosemary to a small saucepan & heat over a medium-low heat to simmer.
• Mash the potatoes with a handheld masher to get rid of large lumps. Slowly add in the milk mixture (rosemary removed) to the potatoes & continue to stir & mash. Go a little at a time to reach the desired consistency. Fold in grated vegan parmesan cheese if using.
• Cover until ready to serve. If prepared in advance, warm in the oven prior to serving.°

Notes

Garlic is a staple in my home, so roasted garlic is always on hand.  I try to make it when I am cooking something else in the oven to be more efficient.  Simply slice the top of the head of garlic, exposing the inside cloves.  Drizzle with olive oil & wrap loosely in foil.  Place in the oven, anywhere from 350-450 degrees for 30-40 minutes (just depends what’s cooking).  Store in the refrigerator until you are ready to use.  I wouldn’t cook at the same time as a baked good, as it might impact the flavor.

In order to get that rosemary flavor without having chopped up herbs in the potatoes you want to do the milk bath.  If you do not want to use any herbs, you can omit this step & simply add the ingredients directly to the potatoes without this in between step.

Adding the cheese is not necessary but adds a pop of flavor & creaminess.  Wait to salt & pepper until you’ve added as some cheeses can have a salty flavor.

Enjoy!!!!!