Growing up, mashed potatoes were a very important part of Thanksgiving dinner. In my mind, they were the main event (I wasn’t into turkey, even back then). My dad was the cook in our house, and his mashed potatoes were unbeatable. Smooth, creamy, and fluffy, I’d refill my plate until I was so full of potatoes I couldn’t move.
Naturally, I called my dad for advice on making the perfect mashed potatoes this year. That’s what dads are for, right? It turns the “secret” to his magical mashed potatoes was nothing more than using milk and butter. Well, that’s not going to work for us. So I set out to create a vegan mashed potato recipe that’s just as creamy and decadent as the stuff I ate as a kid.
It all starts with using the right kind of potato. A lot of folks use Russet potatoes, but I’ve found that Yukon gold potatoes are the key to amazingly fluffy mashed potatoes. Plus, they have a natural buttery taste that makes them perfect for our purposes. Just peel, quarter, and plop your potatoes in a stockpot (or your Instant Pot!) and boil until a knife effortlessly glides through.
If the idea of using two heads of garlic in your mashed potatoes sounds extreme, trust me. It’s not! When roasted, the pungent flavor of garlic mellows out a lot. I’ve been known to eat roasted garlic as a snack. It adds wonderful depth to these vegan mashed potatoes and pairs so nicely with the truffle oil. You can find truffle oil in any major grocery store; it should be next to the olive oil (white and black truffle oil can be used interchangeably).
Because stovetop space is at a premium on Thanksgiving, we decided to offer an Instant Pot version of these vegan mashed potatoes as well. No matter how you make them, these are going to be a smash hit at your dinner table this year! Eat them on their own or serve with a side of our Herbed Mushroom Gravy.
Roasted garlic adds wonderful depth to these vegan mashed potatoes and pairs so nicely with the truffle oil. Make them the traditional way or bust out your Instant Pot to free up stovetop space.
- 2 heads of garlic
- 2 tsp. olive oil
- 3 pounds Yukon gold potatoes
- 1 cup plain non-dairy milk (unsweetened)
- ¼ cup vegan butter
- 2 tsp. sea salt
- Few twists of black pepper
- 1 Tbsp. truffle oil
- 1 Tbsp. fresh thyme
- Preheat your oven to 400F degrees. Carefully peel the outermost layer of the garlic heads, keeping the cloves attached at the bottom. Use a sharp knife to slice off the very tips of each clove and drizzle with olive oil. Use your hands or a brush to coat the heads completely.
- Place the garlic cloves in a loaf pan and cover it with aluminum foil. This method roasts and steams the garlic cloves at once. Roast for 40 minutes, until the garlic is lightly golden and soft. Remove the garlic from the oven and set it aside to cool.
- Peel the potatoes and slice them into quarters. Put the potatoes in a large stockpot and cover with at least an inch of water. Add a dash of salt and bring to a boil. Cover the pot and reduce the heat to maintain a simmer for 20 to 25 minutes. When done, the potatoes should be very easily pierced with a knife (see notes for Instant Pot method).
- Use a slotted spoon to transfer the potatoes to a large mixing bowl. Add the non-dairy milk, vegan butter, salt, pepper, and truffle oil.
- When the garlic is cool enough to handle, squeeze each clove from the bottom to release it from the peel. Add the roasted garlic to the bowl with the potatoes.
- Use a potato masher or an electric mixer to whip the potatoes until fluffy and smooth. Mix in the fresh thyme and adjust seasonings to taste. Serve warm with vegan gravy or a slab of vegan butter.
To make these vegan mashed potatoes in your Instant Pot, peel the potatoes and slice them into quarters. Put the potatoes in the Instant Pot and cover with an inch of water. Add a dash of salt. Cook on the steam setting for 12 minutes. Release the steam right away and drain. Follow the remainder of the recipe as written.