Garlic Mashed Potatoes Recipe [Vegan]

By Wendy Irene on November 13, 2012

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These garlic mashed potatoes are a household favorite. We love to make this recipe for the holidays. In fact, if we are celebrating Thanksgiving and Christmas at our house, the recipe is so good we usually make it twice.

As soon as I’m done making them, my husband has a taste and starts calling them "his mashed potatoes," as if they’re all for him and if we’re lucky he might share a little taste with us. They have a soft buttery flavor with a kick of garlic.

These mashed potatoes are sure to be a hit with everyone - and after tasting them, I’m willing to bet you’d never guess they’re vegan.

Note: If you have a crowd, consider doubling or even tripling the recipe. (I actually have said that to myself the past couple of years but keep forgetting. I’m making an official note of it this year!) The recipe yields 4 servings, but if you like a big fluffy pile, definitely make more.

I hope you enjoy!

Ingredients

• 2 pounds russet potato (about 3 medium size potatoes)
• 4 Tbsp. Earth Balance
• 2 garlic cloves, minced
• ¼ cup soy creamer (non-flavored, I used Silk Original Creamer)
• ½ tsp. salt
• ¼ tsp. black pepper

Directions

Peel the potatoes, and cut them in half.

In a medium saucepan of boiling salted water, cook the potatoes for about 35 minutes, until fork tender.

About 5 minutes before the potatoes are finished cooking, melt the earth balance in a small saucepan over medium-low heat, and add cream. Heat until warm.

Drain the potatoes and return them to the saucepan cooking over low heat for about 1 minute to remove moisture.

Add the minced garlic, and mash the potatoes and garlic together.

Stir in the earth balance/cream mixture.

Stir in salt and pepper.

Yum!

Need another recipe idea? Try these Holiday Vegan Carrots:

The flavor combination of shallots and Dijon is fantastic. One more much loved recipe for the holidays!

What are your favorite side dishes to make for the holidays?

With love & gratitude,
Wendy Irene

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