Another plant-based holiday side dish coming at ya. Usually mashed potatoes are loaded with heavy cream and butter, but not these babies. This Garlic Herb Mashed Potato recipe is vegan-friendly, vegetarian and dairy-free.
I’m going to put myself out there and confess that I don’t like mashed potatoes. I just don’t. They are bland and boring. I can think of a million other ways I’d rather eat potatoes. My favorite way to cook them is in thin slices, covered in garlic powder and dried herbs and baked at 450 degrees F until they are golden brown and crispy.
Essentially this recipe is the same as my crispy baked potato thins– just MASHED. I solved the bland and boring problem, if you ask me.
And, man, are they full of flavor!
You will surely be deemed holiday dinner royalty 👑 once your guests taste these melt-in-your-mouth Garlic Herb Mashed Potatoes. I don’t even know if I should be sharing this plant-based recipe. I mean, its DANGEROUSLY DELICIOUS and I wouldn’t want to single-handedly cause a potato shortage or anything.
There are so many great things about this recipe. It is:
- A plant-based, dairy-free version of a holiday classic—bring on the nostalgia
- Easy to make and modify—use different herbs, add spices, use regular milk and butter…
- Takes 4 main ingredients and a bunch of spices—I mean, can it get any simpler?
- And best of all, it’s super yummy—trust me, your guests will L-O-V-E you
So, if your holiday mashed potato recipe needs a facelift with some fresh flavors, you are in the right place.
Happy…almost…Thanksgiving, friends. Enjoy these delicious Garlic Herb Mashed Potatoes.
Garlic Herb Mashed Potatoes
- 2 lbs. Cubed Yukon Gold or Russet Potatoes- with skins (about 4 cups of potato cubes)
- 3.5-4 cups Low Sodium Vegetable Broth
- 1/4 cup Nut Milk- your choice
- 2 tbsp. Olive Oil
- 2 tsp. garlic powder
- 1 tsp. fresh (or 1/2 tsp. dried) of each herb: Thyme, Rosemary, & Oregano (or a combo of fresh and dried)
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- Cube the potatoes and place them in a large stockpot, covering them with vegetable broth. Add broth until it completely covers the top of the potatoes (about 1 inch above the top layer of potatoes).
- Simmer over medium/high heat for 30-35 minutes or until very tender.
- Drain the cooked potatoes in a colander and return them to the stockpot.
- Add all the other ingredients and mash to desired consistency by hand with a mixer. Serve while hot.