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GARLIC MASHED POTATOES | dairy-free + vegan recipe

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These garlic mashed potatoes are light and fluffy potatoes made with olive oil and a generous amount of roasted garlic.They are 100% vegan and dairy-free, and would be delicious on your holiday table.

This recipe is super easy, but there is a catch. You need to have your roasted garlic on hand, ready to go (which is easy enough to add to your head-start ingredient list on the weekend). You can make your roasted garlic up to three days in advance and keep in an airtight container, stored in the fridge.

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2 pounds potatoes, scrubbed clean (you can use Russet or Yukon Gold)
1/4 cup + 2 tablespoons extra virgin olive oil
1 head of roasted garlic
1 teaspoon kosher salt
Pepper to taste

Have one head of roasted garlic cooked and ready to go (I usually make a few heads at a time so I can use them as a head start ingredients for salad dressings, hummus and to spread on toast).

Cut potatoes into hearty chunks. Place into a medium sized pot and cover with enough water to come about an inch above the potatoes. Place over a high heat and bring to a boil. Allow potatoes to boil for about 5-10 minutes or until the chunks are fork tender.

Drain water from potatoes and put the potatoes back into the warm pot. Add olive oil, roasted garlic cloves, salt and pepper.

Use potato masher (or the back of a fork) to mash the potatoes until you have a nice, hearty, rustic mash. Adjust seasonings and enjoy!

Serving: 1serving | Calories: 215kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 403mg | Potassium: 634mg | Fiber: 4g | Sugar: 1g | Vitamin C: 18mg | Calcium: 50mg | Iron: 5mg


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#garlicmashedpotatoes #veganmashedpotatoes #dairyfreemashedpotatoes


Ocean Plays says:

I made it it’s delicious I cannot believe that I made mashed potatoes i did roast some garlic and I made it into a paste but my dad accidentally ate it so I didn’t have that in but it’s still amazing, I don’t know how to cook so I’ve been teaching myself and starting off with basic side dishes Thank you for this recipe ❤️

Clickbait says:

to much oil for me

Branden's Outdoor Channel (Official - Since 2013) says:

Immersion blender is the secret to smooth mashed potatoes

Eunyce Crowe says:

Delicious garlic potatoes..must try for Thanksgiving..yes amen 🙏 🙌🏻 😋

Cara Euler says:

I am not vegan but i am allergic to dairy. I made this twice this last week in the need of soft food as i just had a wisdom tooth removed. I am stunned at how delicious the recipe is. I used what i had on hand so first time it was sunflower oil and second was grapeseed oil. Both times delicious. The proscribed amount of oil is perfect. I've made mashed with fake dairy and the potatoes weren't good. Just sent this to a friend that is breastfeeding her first baby who seems allergic to dairy so she's avoiding it herself. Great recipe. Thank you for this

The Vile says:

I hate vegan butter and vegan milk. This is the perfect recipe for me.

Sean Teo says:

Whoa! Gonna try this roast garlic technique. 👍

AnimalDictatorship says:

Is there a way to do the roasted garlic without having an oven? Maybe microwave? Steaming? Please I really want to make this but I have no oven 🙁

cody56011 says:

Just a matter of time the US will invade the mash potatoes

The Retro Speculative says:

I love olive oil, but damn that’s a lot of olive oil! Couldn’t you just use df butter, or oat or soya cream? Damn

Alo S.H says:

Can't wait to try it! Im having some guest that hate dairy ( not allergic but hate it)

justgivemethetruth says:

This is really great. Love the idea of the roasted garlic so there is a lot of garlic in there but not so much garlic spicy taste that would overcome the taste. I like to load my mashed potatoes up with parsley too. I love your mashed potato philosophy. I have to remember, roast the garlic at 400 degrees for 30-40 minutes.

This is probably off the wall, but I wonder if this would be an OK recipe to use flax seed oil in because of its nutrition, the high omega 3 fatty acid content. They say don't use it for cooking, but putting it in warm mashed potatoes seems like it might be OK to try. And it tastes so good too …. I think better than olive oil.

Nana Martynova says:

Thank you so much for the garlic idea. Definitely to try! Adore! 💚💚💚🌷🌷🌷

Experiment Z says:

Well, you’re cute so I assume these are delicious. I’m trying the recipe now.

Ashna Anil says:

400 degree F or C for baking the garlic

that brian says:

How did the potato-flavored olive oil come out?

Pretty Boy says:

Not vegan just avoid store brought milk

Nina Edwards says:

Okay, just tried this and it came out delicious. I was concerned they would be dry but they are perfect. 😉 thank you.

Rizki Nurfitri says:

This is perfect for wisdom teeth removal

David Carlin says:

Concerned about how much oil you are using here. Not heart healthy. Substitute water to rehydrate or use a non sweetened plant milk in the mash process

David Carlin says:

Lose the oil to make them healthy

Ariga Grigoryan says:

To make it vegan creamy add pea milk, works like a charm!

Marc says:

You either been an actress at some point of your life, or you look very similar to one I've seen somewhere!

Mrs Lily says:

English is so good! Tx

Aizela says:

I am doing Daniel’s Fasting right now and this a good idea for lunch or dinner heheh… this taste so good btw!!! Love from the Philippines 💕

liane_right_now says:

Sis, it's rude to title the video "vegan" and then show close-ups of chicken carcasses. 🤦🏻

againstthetimes says:

I just made this and it was delicious! Thank you! 🙂

Donabel Reyes says:

How long can I keep the roasted garlic in the fridge? 🤔

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