Last year, I served my Caramelized Onion Mashed Potatoes, which was a big hit served with my yummy Vegan Gravy recipe. However for this Thanksgiving, I decided to experiment with a different flavor and try Vegan Garlic Rosemary Mashed Potatoes. It’s a hit!

Originally published November 21st, 2017.

Best Vegan Rosemary Garlic Mashed Potatoes

In my family we love garlic! I know some people can’t take the smell of garlic, and this recipe would be a problem if one of my family members didn’t love it. 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 sauté 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, my favorite butter substitute. However, if you don’t care for using a vegan butter, just leave it out and or add double the amount of olive oil.

Vegan Garlic Rosemary Mashed Potatoes

Other Delicious Holiday Recipes To Try

Vegan Rosemary Garlic Mashed Potatoes

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vegan rosemary mashed potatoes on white plate on white background

Vegan Garlic Rosemary Mashed Potatoes

This quick and easy Garlic Rosemary Mashed Potatoes recipe is creamy and fluffy with the all the flavors for your Thanksgiving and Christmas holiday feast.
5 from 9 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Soul, Southern
Keyword: Vegan garlic rosemary mashed potatoes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 servings
Calories: 216kcal


  • 2 1/2 pounds potatoes scrub, peel and cut into halves
  • 4 cloves garlic chopped
  • 1-2 sprigs fresh rosemary leaves extra for garnish
  • 1/4 cup non-dairy butter (I used Earth Balance non-dairy spread)
  • 1/4 cup unsweetened non-dairy milk or vegetable broth
  • 1/2 teaspoon salt or to taste


  • 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!


Calories: 216kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 268mg | Potassium: 819mg | Fiber: 4g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 39mg | Calcium: 41mg | Iron: 2mg