Garlic Herb Mashed Potatoes

Garlic Herb Mashed Potatoes


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. 


Garlic Herb Mashed Potatoes


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 yummytrust 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


Garlic Herb Mashed Potatoes
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

These Garlic Herb Mashed Potatoes are the perfect plant-based, dairy-free Thanksgiving side dish. They are simple, easy to modify and super yummy!

Servings: 4 servings
  • 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
  1. 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).

  2. Simmer over medium/high heat for 30-35 minutes or until very tender.

  3. Drain the cooked potatoes in a colander and return them to the stockpot.

  4. Add all the other ingredients and mash to desired consistency by hand with a mixer. Serve while hot.

Any thoughts? Leave a Comment!