top of page

Garlic Mashed Potatoes

These garlic mashed potatoes are made with garlic infused butter and dairy-free cream cheese. This results in a creamy, garlicky, and oh-so-good dream of a side dish! It's an easy-to-make, elevated classic that will become your side dish staple!


3 lbs Yukon Gold or Russet potatoes, unpeeled

4 oz dairy free cream cheese, softened (I use Kite Hill)

1 Tbsp fresh chives, chopped, more for garnish

1 tsp salt, more to taste

1/2 tsp fresh black pepper, more to taste

Butter slices, for garnish (I use Kerrygold )


5 Tbsp butter (I use Kerrygold)

1 Tbsp fresh garlic, minced

1/2 cup almond milk (I use MALK)

1 tsp sea salt


-Thoroughly rinse and scrub potatoes clean under running water.

-If peeling, do so now. I prefer to leave the skin on.

-Cut potatoes into 1-inch cubes, and place into a large pot.

-Cover potatoes with water and boil until fork tender, about 10-12 mins.

-While potatoes are cooking, heat butter until melted in a sauce pan over medium low heat.

-Add in garlic and sauté until fragrant, about 30 seconds. Turn off heat.

-Add in almond milk and salt. Stir to mix.

-Once fork tender, drain potatoes, and return to the same pot they were in.

-Turn heat down to medium.

-Mash potatoes using a potato masher. You can also use a fork or whisk.

-Stir in cream cheese until fully melted and incorporated.

-Stir in chives and garlic butter mixture into potatoes.

-Taste, and adjust salt and pepper, if necessary.

-Spoon into serving dish.

-Garnish with chives and butter slices.


Related Posts

See All


bottom of page