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.
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.
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.
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.
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).
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 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.
Transfer to serving dish, drizzle remaining sage butter on top, and garnish with cracked pepper or parsley.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.