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November 11, 2021

Plant-Based Garlic Bourbon Mashed Potatoes

Plant-Based Garlic Bourbon Mashed Potatoes are a twist on classic mashed potatoes with rich, flavorful bourbon and a kick of garlic. These vegan mashed potatoes are a stunning and delicious side dish. Completely gluten and dairy free!

Plant-Based Garlic Bourbon Mashed Potatoes

If you're looking for something a little different for your holiday table, I've got you! These garlic bourbon mashed potatoes have a bit of an unexpected kick. First, there's tons of garlic. And by tons, I mean a whole head. You'll cook it down first, so it won't be so strong. But that garlic delivers TONS of flavor.

And then there's the bourbon. It adds just enough of a bite. Even if you don't like bourbon I think you'll quite enjoy these potatoes. They don't taste like bourbon. Instead, they have a deep, rich flavor. It's incredible.

Of course, if you really aren't a fan of bourbon you can leave it out and you'll be left with a delicious garlic-filled dish. Either way it's incredible!

Why I love Plant-Based Garlic Bourbon Mashed Potatoes

  • Dietary needs — these mashed potatoes are dairy-free, plant-based, oil-free, gluten-free, and sugar-free
  • Perfect holiday side — these potatoes are quick and easy to make and can be doubled or tripled to feed a crowd
  • Twist on a classic — mashed potatoes are a crowd pleaser and these potatoes are just as delicious and even more nutritious

Plant-Based Garlic Bourbon Mashed Potatoes

Ingredient Notes

  • Yukon Gold Potatoes: I find that Yukon Gold potatoes have the best flavor in mashed potatoes. If you prefer a different variety, feel free to substitute.
  • Garlic: I call for a whole head of garlic in this recipe, trust me, you'll love the delicious flavor.
  • Cashew Cream: see ingredients and instructions below.
  • Bourbon: No need for a fancy bourbon here. I used Maker's Mark bourbon which is a mid-level bourbon and not too expensive. If you'd prefer just to have garlic mashed potatoes you can omit the bourbon entirely.
  • Salt & Pepper
  • Chives: for topping.

Cashew Cream

Cashew cream is what makes these mashes potatoes creamy and delicious. A little fat from the cashews helps create a rich flavor for the potatoes.

  • Raw Cashews: Cashews are a soft nut that blend well when you soak them in hot water. They create a rich, flavorful cream.
  • Unsweetened and Unflavored Non-Dairy Milk: Any non-dairy milk will work here. Oat milk is particularly creamy and would be delicious in these potatoes.

Plant-Based Garlic Bourbon Mashed Potatoes Ingredients

How to make Plant-Based Garlic Bourbon Mashed Potatoes

Step 1. Soak the cashews in boiling water.

Step 2. Bring a pot of salted water to a boil.

Step 3. Meanwhile, partially peel the potatoes and then chop them into large chunks or quarters, depending on the size.

Step 4. When the water boils, add potatoes and cook until tender but still firm, about 15 minutes.

Step 5. Meanwhile, cook the garlic in a small pan for 1-2 minutes until soft and fragrant.

Step 6. Drain the cashews. Place them and the non-dairy milk into a food processor. Blend until smooth.

Step 7. Add the potatoes, bourbon, and garlic to the food processor and puree until you reach your desired consistency. Or, use a potato masher to mash. You can leave some small chunks of potato for texture or blend/mash until the potatoes are completely smooth.

Step 8. Season with salt and pepper to taste. Sprinkle with chives. Enjoy!

Plant-Based Garlic Bourbon Mashed Potatoes

Frequently Asked Questions

Are these mashed potatoes gluten-free? Dairy free?

Yes! These mashed potatoes are gluten and dairy free.

What bourbon should I use?

I used Maker's Mark bourbon which is a mid-level bourbon and not too expensive. You can use any bourbon that you have around. The bourbon in this recipe adds a bite, but you won't be able to detect specific notes of flavor, so there's no need for a super nice bourbon.

Recipe Prayer

Thank you God for these mashed potatoes. Allow us to enjoy them and for these potatoes to nourish our bodies. We are grateful for time spent with family and friends during this season. Amen.

Plant-Based Garlic Bourbon Mashed Potatoes

Related Recipes

Want another twist on a classic mashed potatoes recipe? Head over to my Sweet Potato Mashed Potatoes with Mushroom Gravy recipe.

Or make some other plant-based dishes for your Thanksgiving table:

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Plant-Based Garlic Bourbon Mashed Potatoes

Plant-Based Garlic Bourbon Mashed Potatoes are a twist on classic mashed potatoes with rich, flavorful bourbon and a kick of garlic. These vegan mashed potatoes are a stunning and delicious side dish. Completely gluten and dairy free!

Author:

Elizabeth

Serves:

4

Prep:

5

min

cook:

30

min

total:

35

min

Ingredients

  • 2 Pounds Yukon Gold Potatoes
  • 1 Head Garlic
  • 1 Batch Cashew Cream (see ingredients and instructions below)
  • 2 Tablespoons Bourbon
  • Salt & Pepper, to taste
  • Chives, for topping

Cashew Cream

  • 3/4 Cup Raw Cashews
  • 1/2 Cup Unsweetened and Unflavored Non-Dairy Milk

Instructions

  1. Soak the cashews in boiling water.
  2. Bring a pot of salted water to a boil.
  3. Meanwhile, partially peel the potatoes and then chop them into large chunks or quarters, depending on the size.
  4. When the water boils, add potatoes and cook until tender but still firm, about 15 minutes.
  5. Meanwhile, cook the garlic in a small pan for 1-2 minutes until soft and fragrant.
  6. Drain the cashews. Place them and the non-dairy milk into a food processor. Blend until smooth.
  7. Add the potatoes, bourbon, and garlic to the food processor and puree until you reach your desired consistency. Or, use a potato masher to mash. You can leave some small chunks of potato for texture or blend/mash until the potatoes are completely smooth.
  8. Season with salt and pepper to taste. Sprinkle with chives. Enjoy!
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November 15, 2021
Elizabeth | The Plant-Based Catholic
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking.
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography