I’m going to keep this introduction short, because there’s not a lot to say about Light and Creamy Garlic Mashed Potatoes except that they are: 1.) Delicious, 2.) Essential to all holiday meals going forward, and 3.) Delicious.
What Makes Light and Creamy Garlic Mashed Potatoes Revolutionary?
1. Dairy-Free. I know that it’s hard to imagine mashed potatoes without butter and half and half. But it turns out you don’t need either of these for unbelievable creamy and delicious mashed potatoes! A good olive oil and creamy plant-based milk, like oat, will give you the same velvety effect. You can also use a vegan butter substitute if you have one you like. The issue I have with vegan butter substitutes is that they are often loaded with problematic ingredients like palm oil. Palm oil has become infamous for its devastating environmental impacts including deforestation, habitat loss, and carbon emissions, and for it human exploitation issues such as the use of child labor. Scientists are now saying that instead of avoiding palm oil altogether, which is nearly impossible, we should be focusing instead on demanding sustainable palm oil. See more here. If you do buy vegan butter, please make sure to read the ingredient list.
2. Seasonal Ingredients. Potatoes, garlic, and cauliflower are all in season in much of the Northern Hemisphere right now. This means they are fresh, delicious, and hopefully not traveling as far to reach you.
3. Potato Scraps. I like to include the potato skins in my mashed potatoes, but some people really hate skins interfering with the smooth, whipped, melt-in-your-mouth mashed potato experience. If this is you, make sure to keep the skins that you peel from the potatoes and add them to a scrap bag/container in your freezer. Potato skins make a great addition to Scrap Vegetable Broth, adding tons of potassium for a healthy, healing broth. You can also throw in the cauliflower stem and garlic peels. (See my Holiday Vegan Stuffing post for how to make Scrap Vegetable Broth).
Preparation
These Light and Creamy Garlic Mashed Potatoes are unique in a couple of ways. First, they include cauliflower, which lightens them up without losing any of the creamy mashed potato-iness that we all love. Lighter mashed potatoes means you can eat more bites of creamy delicious flavor before feeling completely stuffed. We have to save room for pie, right?
Second, I decided to steam the potatoes instead of boiling them. I was planning to steam the cauliflower anyway, so thought I would try throwing the potatoes in there as well. Anything to avoid cleaning an extra pot!
Turns out, steamed potatoes for mashed potatoes is pretty magic! Too much water in your mashed potatoes can make them gummy and gluey. Steaming seems to avoid this issue and creates perfectly light and creamy mashed potatoes.
These Light and Creamy Garlic Mashed Potatoes can be served as is, or with a little Simple Vegan Gravy on top.
Have a wonderful Thanksgiving!
Light and Creamy Garlic Mashed Potatoes
Ingredients
- 1.5 lb Yukon Gold potatoes peel if you like, and cut into large even pieces
- 1 head cauliflower stem removed and roughly chopped
- 3-4 cloves garlic crushed or minced
- 4-5 Tbsp olive oil or 6 Tbsp vegan butter
- 1 Tbsp minced fresh rosemary or 1 tsp dried, or sub other seasonings
- 1/4 cup unflavored and unsweetened plant-based milk I recommend oat for a more creamy texture
- salt and pepper to taste
Optional Toppings
- sliced green onions
- Simple Vegan Gravy
Instructions
- Fill steaming pot with 1-2 inches of water and insert steamer. Bring water to a boil.
- Add potatoes to the steamer and cover. Steam for 10 minutes.
- Add cauliflower and cover. Steam an additional 10-15 minutes until both potatoes and cauliflower are easily pierced with a fork.
- While potatoes and cauliflower are steaming, heat oil in a separate small pot on medium heat. Add garlic and rosemary and cook about 1 minute. Add milk and heat until warm. Set aside.
- Remove steamer, dump water from pot, and add the steamed potatoes and cauliflower back to the empty pot. Cook on low an additional 2-3 minutes, stirring frequently, to remove any excess water.
- Mash the potatoes using a potato masher. Stir in the oil mixture and add salt and pepper to taste. Serve hot.
This website is amazing! It’s just want I was looking for as I turn the chapter in my life of eating healthy and being more conscious of what we eat and how it impacts the world! Amazing job! Thank you for bring this website to the world!
Thank you so much, Jan! I’m glad the site has been a good resource for you!