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Easy Vegan Mashed Potatoes Recipe. Serve with gravy as a side. Fluffy Instant Pot Mashed Potatoes. Saucepan option Vegan Gluten-free Soy-free Nut-free Recipe. Can be oil-free.
Mashed Potatoes don’t need an introduction. They are used is many cuisines in many different ways. These are basic mashed potatoes that you can amp up to preference. Potatoes are cooked in an Instant Pot or Saucepan along with raw garlic, drained and mixed with coconut milk to add the creaminess, some herbs and spices and whipped up. These Garlic Mashed potatoes are simple, quick and amazing!
Serve these as you wish with a simple mushroom free gravy or a mushroom gravy. What are your favorite additions to mashed potatoes. Got leftovers? Add cooked quinoa and make potato quinoa breakfast patties. So good!
More Holiday Sides
- Crispy Breaded Tofu Strips with Butternut Squash Pilaf
- Masala Mac and Cheese, SF can be GF
- Pumpkin Sage Pasta with Pumpkin Cream Sauce and crispy Sage. SF, easily GF
- Over-Stuffed Mushrooms with herbed Chickpeas, veggies, cashews. Pictured above. SF Easily GF.
- Chickpea Stuffed Poblano Peppers with roasted red pepper sauce. GF SF
- Lentil Stuffed Sweet Potatoes. GF SF
- Black pepper Mac and Cheese Nut-free, SF, can be GF
- Potato Quinoa Patties (GF SF)
Add some of the coconut milk and mix in. Let the mixture sit for a few minutes so the milk can incorporate, check texture and add more if needed.
Serve with 1 pot Gravy. or use to make shepherd’s pie
Easy Vegan Mashed Potatoes
Ingredients
- 5 to 6 potatoes cubed into large pieces, yukon gold or baking potatoes, peeled if desrired
- 5 cloves of garlic
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil, or vegan butter
- a good dash of black pepper
- dash of parlsey or thyme
- pinch of nutmeg
- 1 cup full fat coconut milk
- fresh chives for garnish
Instructions
- Pressure cook the cubed potatoes, garlic cloves, 1/4 tsp salt with 1.5 cups water at high pressure for 4 minutes in Instant pot (manual 4 mins) or 2 minutes in stove top pressure cooker. Release the pressure after 5 minutes. (You can also boil them in a saucepan. Put the potatoes into a large pot, adding enough water to cover them. Bring to a boil and simmer for 10-15 mins, until they’re fork-tender. Transfer to a colander to drain. )
- Drain really well. Transfer to a bowl, let sit for a few minutes to dry out. Mash lightly and let sit for a minute for the steam to escape.
- Make sure to mash the cooked garlic. Mix in salt, the rest of the ingredients and half cup coconut milk. Mix and whip lightly, just enough to add air and still have some texture. Let sit for a minute for the milks to incorporate and absorb.
- Taste and adjust. Add 1/4 tsp or more salt as needed. Add more coconut milk for creamier consistency to preference if needed and mix in. Add 1-2 tbsp nutritional yeast for cheesy potatoes. Garnish with chives. Serve warm as side with 1 pot Gravy. or use to make shepherd's pie
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did this recipe this evening….. I had a leafy salad and pan fried salmon fillet with it – which was mild in flavour so I wanted a burst of flavour from the potatoes. I did approximately the amounts as shown in the recipe but for 2. I did the coconut milk freehand and had to put it all in my blender so it came out very creamy, but the taste…………. wonderful 🙂 I will definitely do this recipe again – sooooooooo good 🙂
I made these to go on your Mushroom Lentil Shepherdless Pie, Richa, and let me just say that the fam was lucky they got shepherds pie and not mushroom lentil stew. They were so good I had to stop myself from eating them all. The best vegan mashed potatoes ever! Thank you for the recipe!
yay!!
I am new to vegan eating and just got an instant pot…this recipe has totally made my Thanksgiving! These potatoes are easy to make, creamy and super flavorful. They are not overly garlicky and to me had no coconut flavor. I was amazed not only by that but by how creamy the potatoes were with just 1/2c of coconut milk. Now I’m going to try making the gravy….Thank you so much Richa!!
awesome!!
Great mashed potatoes! I left out the garlic as I have family members who are sensitive to it. The coconut milk really makes the dish creamy and I did not notice the coconut flavor at all. My non-vegan family members were impressed!
These are, by far, the BEST mashed potatoes I have even had. I had my doubts (nutmeg? in potatoes?), but they are perfect. Perfect potatoes! Thank you so much for this recipe!
AWesome!
Do these taste like coconut? I think they would be really creamy with the coconut milk/cream texture, but worried that my non vegan eaters might not like them if they taste a lot like coconut. Thanks!!
They dont. But there might be a slight flavor for people who are sensitive to the coconut flavor. You can use cashew cream instead which is much more neutral.
Best mashed potatoes every! Saw the recipe and thought “potatoes are potatoes”, but then decided to give it a try for a change. My non vegan family loved them as much as the vegans. Putting these in my regular rotation. The gravy is a winner too!
Awesome!!
Five cloves of garlic seems to be a bit much, but i could be wrong. Does the coconut milk cut the garlic? I am going to make these today but i don’t want to have to hand out mints after dinner. Lol.
They get cooked with the potatoes. Boiled garlic is mild compared to sauteed. You can try with fewer and add garlic powder later to taste.
Hi Richa, just wanted to tell you that I made your amazing mashed potatoes and my mother, who does not eat this way, said they were the best mashed potatoes she’s ever eaten!! Yea!!
yay!!
Hi Richa, Thanks for the recipe. I avoid all coconut products. Do you think almond milk or cashew milk would work here. I suppose it won’t give the same creaminess though Or do you have any other ideas?
Thanks again
cashew milk will work. i use cashew milk on occasion but chose coconut for the blog because many people have nut allergies