This quick and easy Vegan Garlic Rosemary Mashed Potatoes recipe is creamy and fluffy with the all the flavors for the holiday season!
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. I
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.
For this recipe, I sauteed minced rosemary with chopped garlic in olive oil to bring out the flavors. 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.
- 205 kcal / 857 kJ
- 8 g
- 3 g
- 30 g
- 2 1/2 pounds potatoes, scrub, peel and cut into halves
- 2 tablespoons olive oil
- 4 cloves garlic chopped
- 1 teaspoon fresh rosemary leaves, minced
- 1/4 cup non-dairy butter, (I used Earth Balance non-dairy spread)
- 1/4 cup reserve potato water or, unsweetened non-dairy milk or vegetable broth
- 1 teaspoon salt, or to taste
- 15 min
- 25 min
- Ready in:
- 40 min
Place potatoes in a large pot with cold water, making sure water is covering potatoes (about 1 inch). Bring to boil and reduce to simmer, cook for 20 minutes until potatoes are tender.
In the meantime, heat oil in a skillet on low, add garlic and rosemary leaves. Cook stirring constantly so that garlic doesn't burn, about 3 minutes.
Drain potatoes and transfer to a large bowl, add garlic and rosemary oil, butter, water/non-dairy milk/broth, and salt to taste, mash potatoes with a potato masher until smooth and creamy. Serve!