Roasted garlic mashed potatoes are the perfect side to serve with pot roast, chicken, or pork chops! These are so fluffy and have a wonderful flavor from the roasted garlic.
We love potatoes at our house. Baked, roasted, fried…potatoes just make a wonderful side dish, don’t they?
At this time of year, it’s so nice to have a cozy bowl of mashed potatoes when you’re serving something delicious like roasted chicken legs or turkey meatloaf. Meat and mashed potatoes makes such a comforting dinner!
If you’d like to change things up, you can try these roasted garlic mashed potatoes. Adding two heads of roasted garlic really ramps up the flavor of this delicious dish. Roasting garlic is easy to do, and the result is wonderful!
We enjoyed these with slow cooker garlic chicken the other night, and it was a perfect combination.
- Potatoes – I love the naturally buttery flavor of Yukon Gold potatoes, so I usually make mashed potatoes with that variety. You could easily use Russet potatoes if you prefer.
- Non-Dairy Milk – Any neutral tasting, non-dairy milk should be fine in this recipe. Try rice milk, soy milk, oat milk, or any other plant-based milk that you like.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread. You can use any variety of vegan butter that you like.
- Garlic – You need two full heads of garlic for roasting. It sounds like a lot of garlic, but roasted garlic has a wonderful, mild flavor, and it will not be too much.
Step by Step Instructions
- Slice the tops off of two heads of garlic, drizzle with olive oil, and wrap in foil. Roast at 375 degrees F for about 45-55 minutes.
- Peel and slice the potatoes and place in a pan with enough water to cover them. Bring to a boil, then reduce heat to medium high and cook for about 15 minutes, or until tender.
- Drain the potatoes.
- Add the roasted garlic, vegan buttery spread, non-dairy milk, salt, and pepper to the pan.
- Use a potato masher to mash the potatoes, then transfer to a bowl. Top with more vegan buttery spread.
Store leftovers in an airtight container in the refrigerator. They should stay fresh for up to 3 days.
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Roasted Garlic Mashed Potatoes (Dairy Free).
- Preheat the oven to 375 degrees F.
- Slice the tops off of the heads of garlic, and place them on foil. Drizzle with olive oil, then wrap them up with foil. Bake at 375 degrees F for about 45-55 minutes, until they are golden brown and soft. Set aside.
- Wash the potatoes, then peel them and cut into one inch chunks.
- Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to medium high and boil for about 15 minutes, or until potatoes tender when pierced with a fork.
- Drain the potatoes, then add the roasted garlic to the pot. To remove the cloves from the skins, you can just squeeze the head of garlic and the cloves should pop out.
- Add the vegan buttery spread, non-dairy milk, and salt. Mash with a potato masher until smooth. Add more milk if needed.
- Season with more salt and pepper if desired, Transfer the mashed potatoes to a serving dish, and top with another spoonful of vegan buttery spread.