My delicious and simple mashed potatoes are just the best. Consider them perfection, because mashed potatoes are classic and you really don’t need much of anything to make these bad boys shine!
Your holiday meal is incomplete with these delicious and simple mashed potatoes. They are simply the best! I love mashed potatoes and this is truly an easy recipe. If you can mash, you can make yourself some potato perfection. Mashed potatoes are supposed to be simple, so any other recipe that isn’t should be a pass.
When I was little I discovered that people actually use boxed instant potatoes to make mashed potatoes. Talk about crazy! I was 100% shocked as to why someone would make boxed mashed potatoes, because there is nothing hard about the real thing. Don’t ruin the best dish at your holiday dinner. Mashed potatoes are divine and one of the first foods I learned to cook on my own.
No thank you to instant potatoes. I implore you to try my recipe and make your own mashed potatoes. With this recipe you only need a few key ingredients and of course my special ingredient. These are made vegan, so I always use Earth Balance butter and unsweetened almond milk.
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My secret ingredient is roasted garlic. That’s right, I mash roasted garlic into my mashed potatoes and it makes them absolutely delicious! I use a whole head of garlic, but feel free to use less if you aren’t a garlic lover like me. Spoiler alert, the entire head of garlic does not overpower this dish. Quite the opposite.
Remember, when making mashed potatoes you can always add more of an ingredient, but you can’t reduce. I always start with just 1/4 cup of almond milk because I know I can add more if needed. Personally, I don’t like my potatoes with too much liquid. I prefer some chunks to them!
Classic Mashed Potatoes (Vegan)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yields: 8-10 servings
- 6-8 medium Yukon Gold potatoes (cut in half, peeled)
- 1 head of garlic
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 3-4 TBSP vegan butter (I use Earth Balance)
- 1/4 cup nondairy milk (I use unsweetened almond milk)
- 1 tsp olive oil (for roasting of garlic clove)
- Dash of salt and pepper (for roasting of garlic clove)
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- Pre-heat your oven to 400 degrees Fahrenheit.
- Cut the top off of your garlic clove. Drizzle it with olive oil and a dash of salt and pepper. Wrap it in tin foil and roast in your oven for at least 30-40 minutes. The garlic should be soft when it’s done.
- Peel your potatoes and cut them into halves or quarters depending on size.
- Bring a large pot of water with your potatoes to a boil. Then cook them for 25-30 minutes. They should be tender and able to be sliced with a butter knife.
- Strain your potatoes and let them cool.
- Your garlic should now be done. Pop the cloves out. This takes some patience, but is worth it.
- Transfer your potatoes back to the pot. Use a masher and mash them, but don’t over mash.
- Add in your roasted garlic, 2 TBSP of your vegan butter, the nondairy milk, and a dash of salt and pepper. Mix it all together until fully blended.
- Transfer to a large serving bowl. Top with the remaining butter and add a final dash of salt and pepper.
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Mandi Mellen is Lead Editor, Writer, and Host at BuzzChomp. She’s also an Actor, Director and Producer. Visit M Square Productions for her film work, or get lost in her comedy on Pillow Talk TV. You can follow her on Twitter and Instagram.
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