Garlic Mashed Potatoes

These creamy garlic mashed potatoes topped with mushroom gravy will have you coming back for seconds. Make this for your Thanksgiving with just 20 minutes of active time!

Thanksgiving is coming! This year my family is having two Thanksgiving celebrations so the Thanksgiving cooking will be upon us in exactly ONE week.

This is the only time of year my parents eat mashed potatoes (one of my favorite foods), and also one of the only times my super-healthy eating mom will eat pie. Needless to say I make the most of this holiday when it comes to cooking!

Kicking off the Thanksgiving cooking this year are these mashed potatoes. They are so easy to make and so creamy garlicky good, I know I’ll be making these again for both Thanksgiving dinners. If you are wondering what happened to the mashed potatoes I made this week, I’m eating it slowly for dinner and much enjoying it!

I paired this mashed potato with a mushroom gravy. You can omit the mushrooms if you don’t like mushrooms. Like the potatoes, the gravy can be customized to your liking. Feel free to use any kind of broth – vegetable, chicken, or beef. The recipe for the gravy is very lightly adapted from Milk Free Mom‘s Easy Dairy Free Gravy recipe.

My favorite thing about these mashed potatoes is that you can customize it. You can add a little of this spice or a little of that, or swap out the soy milk for milk if you like milk more, whatever you like! In my case I have made this dish vegan to keep the potatoes on the healthier side.

The vegan margarine I used does not contain cholesterol (win!) and soy milk is a healthy, dairy-free alternative to milk which tastes just as good. I’m able to eat milk and soy milk, but find that unsweetened soy milk works the best for this dish. The potatoes plus gravy are cholesterol free and low in saturated fat. With all that Thanksgiving feasting going on, you can count on this mashed potato dish to be healthy and packed with flavor.

Garlic Mashed Potatoes

Savoring Spoon

Creamy garlic mashed potatoes that are ready for your Thanksgiving table. Bonus, it's vegan and healthier than your average mashed potatoes without losing any taste!

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 8

Ingredients

  

Mashed Potatoes

• 3 1/2 pounds russet potatoes
• 2 tablespoons kosher salt
• Water
• 2 cups unsweetened soy milk
• 6-8 cloves garlic diced
• parsley and pepper for topping

Gravy

• 3 tablespoons vegan margarine
• 3 cups chopped mushrooms
• 4 tablespoons flour
• 3 cups broth your choice of flavor
• 4 tablespoons cornstarch mixed with 4 tablespoons water

Instructions

 

• Peel potatoes and dice into wedges about 2 inches by 2 inches by 1/2 inch in size. Add potatoes to a large pot, and cover with water. Stir in salt, and set to boil on high heat.
• Reduce to medium heat, so pot does not boil over. Maintain at a bubbling boil for about 15 minutes (or more) until the potatoes fall apart easily when you mash one against the side of the side of the pot. Meanwhile dice garlic and add to soy milk in a separate pot. Bring to a simmer.
• Turn off stove, and drain the potatoes. Add back to the empty pot, and turn heat on for 3 minutes to dry the potatoes.
• Turn off heat, and use a hand mixer to mash the potatoes. Add in the soy milk and garlic mixture 1/4 cup at a time, mixing with the hand mixer as you go.
• Finish off by sprinkling some pepper onto the mashed potatoes. Garnish with parsley and serve!
• To make gravy, cook mushrooms in margarine on high. Add flour and mix well. Add stock and a slurry of cornstarch and water, and whisk everything together on high heat for 5 minutes, or till the broth is thick. Take off stove and pour over the mashed potatoes.

Want to pair your Thanksgiving dinner with some dessert? Here are some ideas!

Cranberry Pear Pie

Pecan Pie

Pumpkin Pie