Make the BEST Garlic Mashed Potatoes [+ Mix-Ins]
How to make the BEST garlic mashed potatoes on the stove – A fluffy, creamy, 'buttery', garlicky, crowd-pleasing side dish that’s guaranteed to impress!
Servings: 8 - 10
Ingredients
- 4 pounds of russet potatoes scrubbed and cut into 1-inch chunks (skins left on)
- 2 ½ teaspoons of salt divided
- 4 cloves of garlic peeled
- ½ cup of vegan butter
- 1 ½ cup of unsweetened, unflavored plant-based milk (soy or oat work best)
- 1 teaspoon of black pepper
- 3 tablespoons of chopped chives for garnish, optional
Instructions
- In a large pot, add the chopped potatoes and whole garlic cloves. Cover with water and add 1 teaspoon of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20–25 minutes, or until the potatoes are fork-tender.
- Drain and return the potatoes and garlic to the pot.
- Add the vegan butter, plant-based milk, salt, and pepper, and mash the potatoes and garlic together using a potato masher until mostly smooth with bits of skin for texture.
- Transfer to a serving bowl and garnish with fresh herbs, if desired. Serve warm.
Notes
- Cut even-sized pieces: So they’ll cook evenly.
- For more flavor: Cook the potatoes in vegetable/vegan chicken broth.
- For the fluffiest mash: Use a potato masher or ricer (the latter filters out potato peels) and avoid overworking the potatoes.
- To adjust the consistency: Adjust the amount of liquid.