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.
Servings: 7 cups
Calories: 266kcal
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.
Notes
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.
Nutrition
Serving: 1cup | Calories: 266kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 551mg | Potassium: 839mg | Fiber: 3g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg