Vegan Rosemary Mashed Potatoes

I think one of my favorite things about the holidays is the SIDES. I have always been a side gal, since I was little. Maybe that was an early indicator that I would eventually become vegetarian, then VEGAN.

But my second favorite things about the holidays is the HERBS. I flipping LOVE rosemary. Every time I see it, I just wanna stick my head in it and just breath in so deeply. It is invigorating, and happens to taste delicious too.

The key is to use red potatoes because they produce a creamier mash (less starchy) and they take less time to cook! Plus, these are super delicious reheated too!

About 10 servings


  • 4.5 lbs. red potatoes, washed and chopped into 1 inch pieces

  • 1 1/2 cups unsweetened milk alternative (I used almond/cashew)

  • 1 tbsp. chopped fresh rosemary (or more, if you really like it like I do!)

  • 1/2 cup (1 stick) vegan butter

  • 6 cloves garlic, minced

  • 3/4 tsp. salt, or to taste


  1. Add potatoes to a large pot, and fill until all of the potatoes are submerged.

  2. Add in salt, and bring to a boil.

  3. Boil for 15-20 minutes until potatoes are tender.

  4. Drain potatoes, and transfer to a large bowl.

  5. Put milk alternative, butter, garlic, and rosemary into a small saucepan and heat until butter is melted and milk is warm.

  6. Pour into bowl with potatoes and mash potatoes until smooth and creamy.

  7. Taste and season with more salt if necessary! SERVE! BAM!

Let me know how it goes and post on social media and tag me @newmoonwellbeing.


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