I love these roasted garlic mashed potatoes because they’re made without butter and with loads of savory garlic flavor! Perfect for the holidays, or anytime you need a little mashed potato fix.
I told my boyfriend I’d found a way to make mashed potatoes so healthy we could have them for dinner anytime he wanted. He told me that was strangely erotic.
Some people like mashed potatoes. I fall into that camp. Yum! But some people love mashed potatoes, and people who love mashed potatoes love them on a soul level. Mashed potatoes complete them. Mashed potatoes give them life. Some might even find them strangely erotic.
If mashed potatoes give you life, or give life to someone you care enough about to mash potatoes with, check this out. This is how you make thick, creamy, savory mashed potatoes with zero butter. No butter! Sin mantequilla! Just no butter in there anywhere at all, and no margarine, either. All sly and crafty like, we’re going to replace the butter with roasted garlic. And then they’ll be Roasted Garlic Mashed Potatoes. That even sounds more delicious, plus garlic is really good for you. And butter doesn’t ward off vampires. Don’t even try it!
The first order of business is to roast up some garlic. Luckily, I just happened to write a post about that. So if you don’t already have a plan, go here and find out how to roast up some garlic. It’s easy and only takes about 20 minutes. And the whole time your kitchen will smell like roasted garlic heaven!
Eat Healthy Eat Happy
These roasted garlic mashed potatoes are perfect because they're made without butter and with loads of savory garlic flavor! Perfect for the holidays, or anytime you need a mashed potato fix.
25 minPrep Time
25 minCook Time
50 minTotal Time
- 9 regular medium-large potatoes
- 3-5 heads of roasted garlic (use more if you love garlic)
- 1/2 cup soy sour cream at room temperature
- 1/3 cup unsweetened almond milk at room temperature
- 1 tsp onion powder
- 1/2 tsp salt (add a little more to taste if you like)
- about 1/4 tsp fresh ground black pepper
- Bring a large pot of water to a boil. While the water heats up, peel (optional) and cut the potatoes into large bite-size chunks. When the water's boiling, dump the potatoes in. Cook until the potatoes are tender but not mush, about 10 - 12 minutes. Don't wander off, as I often do and later regret. Keep your eye on those taters.
- Drain the potatoes and put them in a large mixer-safe bowl. Add the rest of the ingredients. Use an electric mixer to whip everything together to a consistency you like. Taste and season as you go.
And there you have it! Roasted Garlic Mashed Potatoes. Low fat, low cholesterol, high fiber and vegan. See, mashed potatoes _can_ be an everyday food! I hope that brings you and/or your nearest and dearest true mashed potato joy.
Thanks to Fitness for the idea. Confession: every time I’ve tried to roast garlic according to their method, I burned it. Be smarter than I apparently am if you try it.
Pinning garlic roasted mashed potatoes is the next best thing to eating them. But it’s better to eat them!
Check out some of my other recipes that are great to make over the holidays!