Vegan Garlic Herb Mashed Potatoes
These Vegan Garlic Herb Mashed Potatoes are easy to make, flavorful, and made with simple dairy-free ingredients. Fresh rosemary, roasted garlic, and coconut milk come together for a rich, comforting side dish that’s perfect for holidays or cozy weeknight dinners.
Mashed potatoes have always been a must on my holiday table. They bring warmth, comfort, and that feeling of home every time. When my family began eating more plant-based, I wanted a version that tasted just as rich and satisfying.
This recipe quickly became a favorite. The mix of garlic and herbs adds the best flavor, and the creamy texture feels like a classic. It’s wholesome, cozy, and the perfect side dish for any meal you want to feel special.
If you are a mashed potato lover, you have got to try these Easy Vegan Mashed Sweet Potatoes as well. Heck, I recommend making both! There’s nothing like a bite of both sweet and savory, right?
Spotlight on These Vegan Garlic Herb Mashed Potatoes
- They are simple: Made with just six wholesome ingredients, these vegan mashed potatoes are nourishing, budget-friendly, and perfect for a healthy family meal.
- They are delicious: Fresh rosemary and garlic bring a burst of cozy flavor that makes this dairy-free side dish stand out on any table.
- They are a perfect side dish: Serve them at Thanksgiving, Christmas, or any holiday gathering for a creamy, herbed potato dish everyone will love.
- They are easy to make: This recipe comes together in under 20 minutes, making it ideal for busy weeknights or last-minute entertaining.
- They are a crowd pleaser: These mashed potatoes were created to be different. They are healthy, flavorful, and satisfying for everyone at the table, vegan or not.
- They make a large portion: This recipe serves a crowd, making it the perfect addition to your holiday dinner menu or potluck spread.
The Ingredients
Russet potatoes: These are the best potatoes for creamy vegan mashed potatoes. Their starchy texture creates that perfect, fluffy consistency every time.
Canned coconut milk: Use full-fat canned coconut milk for the richest flavor and smooth texture. No need to refrigerate. Room temperature works best for blending warm potatoes.
Vegan butter: Choose your favorite dairy-free butter alternative to give these mashed potatoes a silky, buttery flavor without any dairy.
Salt and pepper: Add just the right amount of seasoning to balance the creamy texture and highlight the herby garlic flavor.
Avocado oil: This healthy, high-heat oil is ideal for sautéing garlic and rosemary to release their full aroma before mixing them into the potatoes.
Rosemary: Fresh rosemary brings an earthy, fragrant touch that instantly makes this side dish feel cozy and festive.
Garlic: Always use fresh garlic for the best flavor. It adds depth, warmth, and a hint of spice that makes these mashed potatoes truly memorable.
Frequently Asked Questions
Yes! These mashed potatoes can be made one day in advance. Simply let them cool, store them in an airtight container in the fridge, and reheat them in the oven covered with foil until heated through.
Russet potatoes are ideal because of their high starch content, which creates that perfect fluffy texture. Yukon Gold potatoes also work great if you prefer a creamier consistency.
No. You want to use room-temperature canned coconut milk.
Absolutely. Almond milk, oat milk, or cashew milk will work well, too. Just make sure to use an unsweetened, plant-based, and plain version to keep the flavor savory.
Fresh rosemary and garlic make this recipe shine, but you can also try thyme, sage, or parsley for a different flavor twist.
The Instructions
Step one: Add the peeled and cubed potatoes to a large pot of salted water. Bring to a boil. Cook for about 10 minutes or until the potatoes are completely soft.
Step two: While the potatoes are cooking, sauté the garlic and rosemary. Add avocado oil to a small pan over medium heat. Once warm, add the garlic and rosemary and cook for a few minutes, stirring every 30 seconds or so. Cook them until fragrant but not browned. Set aside to cool.
Step three: Drain the water from the potatoes and then transfer them to a large bowl. Use a potato masher to mash the potatoes. Do not over-mash.
Step four: Add the remaining ingredients to the bowl. This includes coconut milk, vegan butter, salt, pepper, sauteed garlic, and sauteed rosemary. Use an electric mixer and mix until the mixture is fluffy and evenly combined. Taste and add additional salt and pepper as needed. Serve immediately.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
If you made the potatoes ahead of time and want to reheat the entire dish, follow these steps. Transfer the mashed potatoes to an oven-safe casserole dish and add a few tablespoons of coconut milk or a small pat of vegan butter on top. Cover the dish tightly with foil to lock in moisture and bake at 350°F (175°C) for about 20–25 minutes, or until heated through.
Once warm, give them a gentle stir and add an extra splash of coconut milk if needed to bring back that creamy texture. Top with a drizzle of olive oil or fresh herbs right before serving for a fresh, just-made flavor.
Tips + Modifications
The secret to making perfect mashed potatoes is using warm coconut milk and butter. I recommend warming them before adding them to the bowl of potatoes. Do not melt the butter, just warm it in the microwave on defrost.
Fresh rosemary gives this dish its signature flavor, but you can also try thyme, sage, or parsley for a different twist. If you do not like rosemary, feel free to omit it.
Avoid overmixing the potatoes with an electric mixer. This can make them turn out gummy.
Sprinkle extra minced rosemary or a drizzle of olive oil over the top before serving for that cozy, restaurant-style look.
More Vegan Side Dishes to Try
Roasted White Beans Over Sage White Bean Puree
Crunchy Quinoa and Apple Salad
Roasted Delicata Squash with Crispy Shallots
Thanksgiving Sweet Potato Balls
Vegan Garlic Herb Mashed Potatoes
Equipment
- 1 large pot *to boil the potatoes
- 1 large bowl *for the mashed potatoes
- 1 potato masher
- 1 electric mixer
- 1 small pan *to sauté the rosemary and garlic
Ingredients
- 6 large Russet potatoes, peeled and cut into cubes
- ¾ cup canned coconut, slightly warmed in microwave *shake can before using
- 3 tablespoons vegan butter, slightly warmed in microwave (use defrost function) *not melted
- 1 tablespoon avocado oil
- 2 tablespoons minced fresh rosemary
- 2 large garlic cloves, minced
- 1½ teaspoons salt
- ½ teaspoon black pepper
Instructions
- Add the peeled and cubed potatoes to a large pot of salted water. Bring to a boil. Cook for about 10 minutes or until the potatoes are completely soft.
- While the potatoes are cooking, sauté the garlic and rosemary. Add avocado oil to a small pan over medium heat. Once warm, add the garlic and rosemary and cook for a few minutes, stirring every 30 seconds or so. Cook them until fragrant but not browned. Set aside to cool.
- Drain the water from the potatoes and then transfer them to a large bowl. Use a potato masher to mash the potatoes. Do not over-mash.
- Add the remaining ingredients to the bowl. This includes coconut milk, vegan butter, salt, pepper, sauteed garlic, and sauteed rosemary. Use an electric mixer and mix until the mixture is fluffy and evenly combined. Taste and add additional salt and pepper as needed. Serve immediately.
