These Vegan Mashed Potatoes are made with Yukon Gold potatoes, fresh garlic, dairy-free butter and plant-based milk and are the creamiest mashed potatoes ever! They're garnished with salt, pepper and a sprinkle of fresh chives to make them look as amazing as they taste. Gluten-free, grain-free with a Whole30 option.
Peel the potatoes and cut them into large chunks. Place in a large pot or Dutch oven, and cover the potatoes by 1 inch with cool water.
Turn the heat to medium-high and bring to a boil. Reduce heat to a simmer and add 1 teaspoon of salt. Cook until the potatoes are fork-tender, about 20 to 25 minutes.
Drain the potatoes in a colander, reserving 1/4 cup of the cooking liquid in a glass cup or measuring cup.
Add the butter, garlic and 1/2 teaspoon of salt in the drained pot. Add the drained potatoes and use a potato masher to mash the potatoes.
Once the potatoes are mostly mashed, season with salt and stir with a spoon. Pour in the 1/4 cup of the reserved cooking liquid, a little at a time, until it is fully incorporated. Then add 1/4 cup of milk and mix until desired consistency.
Taste the potatoes and season with salt and pepper as needed. Garnish with the chives and more vegan butter just before serving.