Best Vegan Roasted Garlic Mashed Potatoes Recipes

THE BEST DAMN VEGAN MASHED POTATOES

Steps:

• For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
• Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
• While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
• Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
• Mash your potatoes using a potato masher until fluffy.
• Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
• Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.

VEGAN MASHED POTATOES

Steps:

• Preheat the oven to 430°F (220°C). Make your roasted garlic by peeling the outer flaky layers off the head of garlic, then using a knife chop off just the tips of the garlic. Wrap in tinfoil, pour over 1 tsp olive oil and rub it into the garlic. Close the tinfoil and bake for 35 mins until perfectly roasted. Remove from the oven and leave to cool. Then using your fingers, pop the cloves of garlic out into a bowl, and then use a fork to mash the garlic.
• Place the potatoes into a pot and cover with water. Bring to the boil and cook covered for around 20-25 minutes until soft.
• When the potatoes are cooked, drain the water from the pot and leave the potatoes behind in the pot and allow them to sit for a few minutes as any remaining water on the potatoes will dry off.
• Add in the vegan butter and mash it in with a potato masher and then add the soy milk and mash it in.
• Add in the roasted garlic and mash it in with the potatoes.
• Lastly add sea salt and black pepper to taste. Garnish with fresh chives and serve.

CRISPY GARLIC SMASHED POTATOES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
• In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
• In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
• Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.