There’s something about mashed potatoes that just feels like Thanksgiving. The aroma of roasted garlic and buttered herbs wafting through the kitchen, the soft steam as you fluff the mash — it’s the kind of simple pleasure that never fails to comfort.
This vegan version keeps all that creamy magic, swapping dairy for plant-based alternatives that taste even richer. With roasted garlic for depth and sage-infused vegan butter for aroma, it’s the kind of dish that earns compliments before it even hits the table.
Whether it’s part of your Thanksgiving spread or a cozy weeknight dinner, this recipe is proof that you don’t need cream or milk to make something indulgent.
💛 Why You’ll Love This Recipe
- Silky smooth texture — just like the classic 🥔
- Flavored with roasted garlic & fresh sage butter
- 100% dairy-free and naturally gluten-free
- Ready in under 40 minutes
- The perfect Thanksgiving or Christmas side
Traditional mashed potatoes are often loaded with dairy, but you won’t miss it here. The secret is roasted garlic and a sage-infused vegan butter that brings that deep, nutty holiday flavor. It’s rustic, rich, and made for scooping up every drop of gravy on your plate.
Serve it family-style straight from the pot, topped with melted sage butter and cracked pepper, and it’ll look as cozy as it tastes.
🥔 Creamy Vegan Mashed Potatoes with Garlic Sage Butter (Thanksgiving Side Dish)
Description
These Creamy Vegan Mashed Potatoes are the ultimate Thanksgiving comfort food — buttery, garlicky, and perfectly smooth without any dairy. Infused with sage butter and roasted garlic, this side dish tastes like luxury in a bowl but is secretly simple to make.
Ingredients
For the Potatoes:
For the Sage Butter:
Optional Garnish:
Instructions
Boil the Potatoes
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Add potatoes to a large pot of salted water. Boil for 15–20 minutes or until fork-tender. Drain and let steam dry for 2 minutes.
Roast or Sauté the Garlic
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While potatoes cook, sauté minced garlic in 1 tbsp vegan butter until fragrant and lightly golden (or roast whole cloves in foil for deeper flavor).
Make the Sage Butter
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In a small pan, melt 2 tbsp vegan butter with fresh sage leaves. Let the butter brown slightly until fragrant, then remove from heat.
Mash & Mix
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Mash potatoes with almond milk, olive oil, and roasted garlic. Stir in 1 tbsp of the sage butter and season with salt and pepper until creamy and smooth.
Serve & Finish
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Transfer to serving dish, drizzle remaining sage butter on top, and garnish with cracked pepper or parsley.
Note
💡 Tips
- Use Yukon gold potatoes for a naturally buttery flavor.
- Don’t over-mash — it can make potatoes gluey.
- For extra creaminess, add a spoon of vegan sour cream or cashew cream.
- Reheat gently with a splash of plant milk before serving.
How to Make Ahead:
Make your mashed potatoes up to a day in advance. Store covered in the fridge, then reheat with extra almond milk or butter before serving.
Flavor Boosts:
Add roasted shallots, caramelized onions, or a pinch of smoked paprika for extra richness.
Serving Idea:
Pair this with vegan stuffing, mushroom gravy, and maple roasted veggies for the ultimate plant-based Thanksgiving feast.