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Vegan Roasted Garlic & Herb Mashed Potatoes

Roasted Garlic & Herb Mash

Everyone loves the creamy, rich, mashed potatoes that you get at restaurants that usually come from a bag... so why not make your own? Roasted garlic, vegan butter, cashew cream, salt, and fresh herbs make for a deadly combo.



  • 4 large heads of garlic

  • 2 tablespoons olive oil

  • Sea salt and black pepper to taste

  • 2 sprigs fresh rosemary

  • 2-3 sprigs fresh thyme

  • 4 sage leaves

  • 4 lbs Yukon gold potatoes, washed, peeled and chopped

  • ​For a low carb version use steamed cauliflower instead

  • 8 ounces Vegan Cream Cheese (I like Toffuti or Daiya)

  • ​Optional but adds creaminess and texture

  • 1 stick Vegan Unsalted Butter (I use Melt Organics)

  • 1 sprig rosemary, leaves removed and finely minced

  • 4 sprigs of thyme, leaves removed and finely minced

  • 4 sage leaves, finely minced

  • Sea salt and black pepper to taste

  • 1/4 cup cashew cream or other unsweetened plant milk



1) Preheat oven to 400°F. Cut tops of the garlic heads and place them cut side up on a piece of foil or parchment paper. Drizzle with olive oil and sprinkle with salt and pepper and add herbs. Fold up foil around garlic and herbs creating a pocket. If using parchment, tie package with kitchen twine. Place garlic bundle on a baking sheet and roast for about 1 hour or until garlic is golden and very fragrant. Allow to cool to the touch.

2) While garlic is roasting, prepare the potatoes. Add potatoes to a large pot and cover with cold water. Bring water to a boil. Reduce heat to a simmer and allow potatoes to cook until fork tender. Remove from heat and drain potatoes well. Return cooked potatoes to the pot. Mash potatoes well with a potatoes masher

3) Add vegan cream cheese, vegan butter, herbs, salt, pepper, cashew cream (or plant milk), and roasted garlic to the potatoes and mash until well combined and butter and cream cheese are melted. Adjust salt and pepper to taste. 4) Serve potatoes hot. Add additional cream if needed for texture.


Check out my whole vegan Thanksgiving menu HERE!


Thanks for reading! Happy Holidays, enjoy!

Kaits xox

*All photos in this post were taken by Tuesday Butcher Photography*


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