Remember a few weeks back when I made coconut cream pie french toast? Well, this vegan mashed potatoes recipe came from the same place of inspiration: while I was working out watching the Food Network. Apparently, it’s my zen place.

Tyler Florence was making a version of mashed potatoes I’d never seen before. He cooked the potatoes in whole milk and cream to produce the creamiest, must luxurious mashed potatoes I’d ever laid eyes on. Obviously, I can’t do dairy because it hates me. So I wanted to try a vegan version to see if it worked sans cream.

Turns out, if you cook potatoes in unsweetened plain almond milk, it really just makes them kind of mealy and they taste like almond milk. Yick. Back to the drawing board. NOW YOU KNOW.

Another few attempts at the best damn vegan mashers yielded massive success. It turns out, you don’t need to cook them in anything other than plain old water. It’s the type of potatoes and mix-ins that make all the difference.

These mashers require 5 simple ingredients:

Yukon gold potatoes

Vegan butter

Roasted garlic (hubba. hubba)

Sea Salt

& Black Pepper

The result is super creamy, luxurious, dairy free mashed potatoes with a sweet garlic tone, plenty of S+P, and an herbaceous, light touch from the chives. Give me a spoon, I’m going in.

You will love these taters. They’re:

Thick

Fluffy

Creamy

Buttery

Airy light

Garlicky

Herbaceous

& Altogether satisfying

These mashed potatoes are perfection with a little additional vegan butter, salt, pepper and chives. But they would definitely stand up to and pair well with my 6-Ingredient Mushroom Gravy.

I also intended to make these into potato pancakes (inspired by the Inquiring Chef), but they just never made it that far. I literally ate half of them off of that spoon. OOPS. Sorry but not.

Enjoy!

What Goes with Mashed Potatoes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!