Vegan mashed potatoes made with roasted garlic and miso butter, mixed with fresh rosemary. These Roasted Garlic Rosemary Mashed Potatoes are perfect as a plant-based side for Thanksgiving or Christmas.
Mashed potatoes are the ultimate comfort food during the holidays. And just because you enjoy your holidays plant-based, doesn't mean you should have to miss out on this delicious side dish! These vegan Roasted Garlic Rosemary Mashed Potatoes are made with a rich and decadent miso butter and caramelized roasted garlic with fresh rosemary. They're just as creamy as they are fluffy!
Ingredients
Roasted Garlic
Roast a whole garlic head in a foil packet in the oven with olive oil, salt, and pepper. Roasted garlic adds a caramelized, rich, and aromatic flavor to the potatoes. Oil helps the garlic get nice and soft, while salt and pepper help bring out the pungent flavor of the garlic.
Miso Butter
Vegan butter and miso paste combine to make a plant-based miso butter. I use vegan butter instead of oil for a more indulgent flavor. Miso paste adds just the right amount of umami.
Mashed Potatoes
The combination of russet potatoes with Yukon gold potatoes is what makes this recipe equally fluffy and creamy. Salt is added while cooking to help season the potatoes. Coconut milk contributes to the creamy texture. Fresh rosemary adds a lovely holiday flavor and black pepper brings in a peppery bite!
How to Make Roasted Garlic Rosemary Mashed Potatoes
Make roasted garlic. Peel the outer layers off of the garlic and cut off the top, being careful not to chop off too much—you don't want the garlic cloves to separate. Place the garlic in a foil packet. Drizzle enough olive oil over the garlic to cover it and sprinkle with salt and pepper.
Take the vegan butter and miso butter out of the fridge to soften.
Peel the potatoes, rinse them under cold water, dice, and place them in a large pot with enough water to cover them. Add a tablespoon of salt and bring to a boil. Once boiling, reduce to a simmer until soft. About 20 minutes.
Drain the potatoes when done.
When the roasted garlic is done, let sit until cool enough to handle. Then squeeze out the garlic cloves with your fingers. Combine the butter and miso paste in a small bowl to create miso butter. Add the garlic to the bowl, using a fork to mash it into the miso butter. Mix everything together.
Heat a small skillet over medium low heat and add the miso butter to melt.
Then add the coconut milk and whisk the mixture together. Keep the heat low so the pan doesn't bubble.
Add the potatoes to a medium/large bowl and mash them with a potato masher or a fork. Add the coconut milk mixture.
Mix everything together, then add the rosemary. Add black pepper to taste. And salt if needed.
Chef Tips
- Don't over-mix the potatoes. Whipping the potatoes too much can turn them waxy. Plus, the mashed potatoes taste better when they have a little texture left to them.
- Substitute vegetable broth for the water. This is a great way to add a touch more flavor if you desire! If doing this, just lightly salt the broth when cooking. You can always add more salt at the end.
- Don't forget to double or triple the recipe! If you're serving a large crowd, be sure to adjust the servings as need. 🙂
Frequently Asked Questions
What are the best potatoes for mashed potatoes?
Russets are the starchiest potatoes, making them the perfect texture for fluffy mashed potatoes. Yukon gold potatoes are deep and earthy and add depth of flavor to mashed potatoes. That's why I like to use a mixture of both!
What makes a better mashed potato?
Use starchy potatoes like russet and Yukon gold for smooth texture. Russet potatoes are light and fluffy, while Yukon gold potatoes have buttery flavor and help make them creamier. Using both is the best way to achieve fluffy and creamy texture!
Make Ahead, Storage & Reheating
When prepping for the holidays, it's always nice to be able to make a few dishes a day in advance. You can make the mashed potatoes the day before, but no earlier.
To store mashed potatoes, let them cool completely before placing in an airtight container.
When reheating, you can transfer them to an oven-safe dish to warm up, stirring occasionally. Or, I prefer to reheat them on a large skillet with some oil.
Mashed potatoes will keep in the fridge for 2-3 days. You can store them in the freezer for a month.
What to Serve with Mashed Potatoes
If you're not serving these as a side dish for Thanksgiving or Christmas, they can be enjoyed for a cold weather meal too. I like to make my Tofu Steak with Mashed Sweet Potato, but swap the sweet potatoes for this recipe. You could also serve them with some of the side dishes below to round out a meal. You can even enjoy it as a side with Butternut Squash Mac and Cheese for a cozy meal!
More Vegan Holiday Side Dishes
- Thai Green Beans
- Roasted Sweet Potatoes and Cauliflower with Spicy Tahini Sauce
- Harissa Roasted Carrots
- Harvest Bowl with Maple Tahini Sauce
- Sourdough Garlic Bread
📖 Recipe
Roasted Garlic Rosemary Mashed Potatoes
Ingredients
Roasted Garlic
- Whole garlic head
- Olive oil extra virgin
- Salt
- Black pepper freshly ground
Miso Butter
- 6 tablespoons vegan butter
- 3 tablespoons miso paste
Mashed Potatoes
- 1 ½ pounds russet potatoes
- 1 pound Yukon gold potatoes
- 1 tablespoon salt
- ½ cup coconut milk light, unsweetened
- 1 tablespoon rosemary minced
- Black pepper freshly ground
Instructions
- Preheat the oven to 425F. Make roasted garlic. Peel the outer layers off of the garlic and cut off the top, being careful not to chop off too much—you don't want the garlic cloves to separate. Place the garlic in a foil packet. Drizzle enough olive oil over the garlic to cover it and sprinkle with salt and pepper. Roast for about 30 minutes.
- Take the vegan butter and miso butter out of the fridge to soften.
- Peel the potatoes, rinse them under cold water, dice, and place them in a large pot with enough water to cover them. Add a tablespoon of salt and bring to a boil. Once boiling, reduce to a simmer until soft. About 20 minutes.
- Drain the potatoes when done. When the roasted garlic is done, let sit until cool enough to handle. Then squeeze out the garlic cloves with your fingers. Combine the butter and miso paste in a small bowl to create miso butter. Add the garlic to the bowl, using a fork to mash it into the miso butter. Mix everything together.
- Heat a small skillet over medium low heat and add the miso butter to melt. Then add the coconut milk and whisk the mixture together. Keep the heat low so the pan doesn't bubble.
- Add the potatoes to a medium/large bowl and mash them with a potato masher or a fork. Add the coconut milk mixture. Mix everything together, then add the rosemary. Add black pepper to taste. And salt if needed.
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