• 6-8 large potatoes of your choice, I love yukon gold because you don't have to peel them!
  • 2 tsp salt or to taste
  • ¼ tsp ground black pepper
  • 2-3 tsp garlic powder (omit if you don't like garlic)
  • ½ - 1 ½ cups plant milk ( I like soy milk)


Place washed potatoes in an Instant Pot with 1 ½ cups of water and using the steam function, steam the potatoes for 30 minutes then release the pressure valve.  If you are not using an instant pot then simply cut the potatoes into fourths and boil until extremely soft.  Drain off the potatoes and place in a mixing bowl with a mixing attachment.  Begin to mix the potatoes and they will start to mash. Add the ½ cup of plant milk and start to add in the salt and garlic powder, tasting it as you go until you get to the taste you like, then add in the pepper.  If the potatoes seem too dry or you want them creamer then keep adding plant milk until you get the consistency you want. If you add more plant milk you may need to add more salt and garlic.  Enjoy hot with some Mushroom Gravy (This Recipe)


Makes 6 Servings. 

For more of my plant-based recipes check out my cookbook: Plantifully Lean Cook Book

Check out this recipe on my Youtube Channel: Easy Thanksgiving Sides


  1. Tiana on December 10, 2020 at 11:08 am

    Made this and the mushroom gravy today and my life is really quite complete. Thank you!

  2. Greg Adams on December 19, 2020 at 5:37 pm

    Would you happen to know the nutritional breakdown for these?

    • Plantiful Kiki on January 1, 2021 at 2:42 pm

      I suggest using cronometer to calculate the nutritional breakdown for any recipe you want to know.

  3. L on January 22, 2021 at 9:59 am

    can this be made ahead for meal-prep? if so how would you re-heat it?

  4. Savory Potato Pancakes | Plantiful Kiki on February 8, 2021 at 11:11 am

    […] 1 cup leftover garlic mashed potatoes  […]

  5. Zainab on March 10, 2021 at 5:41 pm

    Very tasty, but isn’t soy milk high in fat?

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