Creamy Garlic Mashed Potatoes (Vegan, Dairy-Free)
Garlic mashed potatoes do not need butter or cream to be rich. This vegan version uses olive oil, a splash of warm plant milk and plenty of garlic, so it works as a Thanksgiving side or a weeknight comfort dish. Prep goes quickly: the Götze Premium Garlic Peeler takes the skins off the cloves, and the 3-in-1 Professional Peeler Set handles the potatoes.
Serves 6 | Prep: 15 min | Cook: 25 min | Total: about 40 min | Calories: about 280 kcal per serving (estimate)
Ingredients
- 1.4 kg (3 lb) Yukon Gold or other medium-starch potatoes
- 8 garlic cloves (more to taste)
- 60 ml (¼ cup) olive oil
- 120–180 ml (½–¾ cup) unsweetened plant milk, warmed
- 1 tsp salt, plus more for the cooking water
- Black pepper
- 2 tbsp chopped chives or parsley
Instructions
- Peel the garlic cloves with the Götze Premium Garlic Peeler.
- Peel the potatoes with the Professional Peeler from the Götze Peeler Set, then cut them into even chunks so they cook at the same speed.
- Put the potatoes and garlic in a large pot, cover with cold salted water and bring to a boil. Simmer for 15–20 minutes, until a fork slides in easily.
- Drain, saving ½ cup of the cooking water. Return the potatoes and garlic to the warm pot.
- Mash, then stir in the olive oil and the warm plant milk a little at a time. Loosen with a splash of cooking water if needed.
- Season with salt and pepper, top with chives and serve hot.
Pro tip: Warm the plant milk before adding it, and stop mashing as soon as the potatoes are smooth. Overworking them makes them gluey. To keep them warm for a few hours, cover the pot and set it over a pan of barely simmering water.
The Götze tools you need:
→ Götze Premium Garlic Peeler
→ Götze 3-in-1 Professional Peeler Set
Keep cooking:
