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For this Thanksgiving, I decided to experiment with a different flavor mashed potato recipe. Last year I served my CARAMELIZED ONION MASHED POTATOES recipe which was a big hit served with my yummy GRAVY recipe.
In my family we love garlic, I know some people can’t take the smell of garlic, this would be a problem if one of my family members didn’t love it but I’m so happy that we all do. So this recipe is perfect for garlic lovers like me. You can also check out my Instant Pot Mashed Potatoes.
Best Potatoes For Mashed Potatoes
I find the best potatoes for fluffy and creamy potatoes are Yukon and Russets. Waxy potatoes like Red Bliss may lead to ‘potato paste’ rosemary garlic mashed potatoes.
How To Make Vegan Garlic Rosemary Mashed Potatoes
For this recipe, I boiled my potatoes with rosemary with chopped garlic to bring out the flavors. You can saute chopped garlic and rosemary and add after you have mashed the potatoes. I also wanted a buttery flavor so I added some vegan butter, I used EARTH BALANCE BUTTERY SPREAD. If you don’t care for using the vegan butter, just leave it out and or add double the amount of olive oil.
Other Delicious Holiday Recipes To Try
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- Energy: 205 kcal / 857 kJ
- Fat: 8 g
- Protein: 3 g
- Carbs: 30 g
- Preparation: 15 min
- Cooking: 25 min
- Ready in: 40 min
- Place potatoes, garlic, and rosemary in a large pot with cold water making sure water covers potatoes (about 1 inch). Bring to boil and reduce to simmer, cook for 15-20 minutes until potatoes are tender.
- Drain potatoes and transfer to a large bowl, add non-dairy butter,/non-dairy milk/broth, and salt to taste, mash potatoes with a potato masher until smooth and creamy. Serve!