Hello, my name is Sophie and I could quite happily only eat potatoes for the rest of my life. Every year, there’s some sort of argument in the middle of the supermarket about how many potatoes are required per person. My estimate of 1kg per head is apparently not acceptable. Due to my potato obsession, I find it necessary to share a new potato recipe every year. This year, it’s a creamy vegan mashed potatoes recipe.
Suggested Recipes: Vegan Roast Potatoes & Hasselback Potatoes
Yes, it is possible to make vegan mash creamy, I promise.
I thought plain mash was a little bit boring. I’m sure many of you can agree with that. So, I made this batch with roasted garlic and sprigs of rosemary. The garlic was roasted so it came out as a soft, easy to mash puree that blends with the potatoes brilliantly, without any lumps.
Nutritional Information
I’ve based this on four servings per recipe. As you can probably tell from the intro, I have no idea how many potatoes a serving should be. And I use the word should very lightly, if you want the whole batch to yourself, you do you. But this is based on a couple of heaped tbsps per head, assuming there’s another form of potato on the plate with it being Christmas.
Each quarter of a recipe contains 20% of the recommended daily amount of B6, 40% of the RDA of vitamin C, 3g of protein, and 2g of fibre.
Creamy Vegan Mashed Potatoes Recipe
Easy creamy vegan mashed potatoes recipe with slow roasted garlic and fresh rosemary.
This recipe is gluten free, dairy free, nut free and vegan. I made mine with soy milk, but you could also make this soy free depending on your non-dairy milk and butter preferences.
Creamy Vegan Mashed Potatoes Recipe
Ingredients
- 500 g potatoes peeled and cubed
- Pinch of salt
- 4 cloves garlic
- Few sprigs fresh rosemary
- ¼ cup unsweetened dairy free milk
- 2 tbsp vegan butter
Instructions
-
Preheat oven to 200°c, once hot add your whole garlic cloves and fresh rosemary to a baking tray. Drizzle with olive oil and roast for 20 minutes. Once cooked, remove from the oven and leave to cool before removing the peel from the garlic. Set aside the peeled cloves and rosemary until the potatoes are ready.
-
Add your cubed potatoes to a pan and cover with cold water, at least an inch above the potatoes. Bring to the boil and cook for 15-20 minutes until they’re cooked and a fork can easily poke through them.
-
While the potatoes are cooking, melt the butter in another small saucepan. Add the milk and stir until they’re evenly combined.
-
Drain the boiled potatoes, pour over the liquid mixture, add in the roasted garlic and rosemary then mash with a potato masher until smooth and creamy.
Serve and enjoy!
If I’m honest, I’m much more of a roasties girl than a mashed potatoes fan. But that’s always a debate around our table. Do you prefer mashed or roast potatoes?
Until next time,
Sophie
Looks original ❤
Haha, this is me with roast potatoes. Mum’s there, trying to work out how many to make per person, and I’m always sat there saying, “I think more than that. Maybe a few more than that.” Until she puts her foot down. I always finish the leftovers though!!
When I’m making mashed potatoes I like to add a little mustard too, this recipe is otherwise pretty similar to our method. Great idea to add roasted garlic though, I bet that tastes amazing!
That mashed potato look so delicious. I would like to try it through screen. Thank you for sharing recipe.
New Post – https://www.exclusivebeautydiary.com/2020/11/declare-caviar-perfection-luxury-anti.html
I literally had to click on this post & read the recipe because the photo of the mashed potato looks SO good! I love any potato dish… I’ll give this one a go! x
I could quite easily just eat potatoes for the rest of my life too! I don’t think I can decide between mash and roast, I love both too much!! This creamy vegan mash looks great though, and adding garlic and rosemary sounds amazing too. I am definitely craving some mash potato for dinner now! xx
This recipe looks delicious! I’d say 1kg/head is pretty generous! I prefer mashed to roasted because it is more gravy friendly but it depends what I’m eating them with.
Okay, this sounds amazing and I would totally make this with real butter as I’m not vegan. My mom makes the most god awful mashed potatoes. Not enough salt, no seasonings, not creamy…anyway I’ll use this to add our potluck this year–if we can get together. Damn Covid.
You know, potatoes aren’t something I’d of thought of needing a vegan recipe for. But on reflection mashed potatoes so often do have some sort of dairy in them. I’ll have to give these a try at some point with my girls. I’m currently eating keto, so no potatoes. But I do still make them for the kiddies.
I love mashed potatoes and I love that this is a dairy-free recipe! My sister in law is lactose and this will be great for our next family dinner! Great recipe 🙂
Great recipe! Thank you for sharing! I agree with you I prefer roast potatoes too but I also really like mashed potatoes!
Mashed potato is proper comfort food and I love your recipe! x
Lucy | http://www.lucymary.co.uk
Garlic and rosemary are such a wonderful way to add some flavor to mashed potatoes! I love a strong presence of garlic so I always add plenty; it goes so well with the buttery texture and taste. 🙂
Mashed potato always reminds me of when I had braces as I used to have it when they were tightened. I do love a good roast potato too though
Tash – A Girl with a View
I love mashed potatoes so much. This reminds me to make them soon.
Thanks for sharing your recipe!
http://www.fashionradi.com
Mashed potatoes have a great way of hitting the spot. I love how these are vegan, too!