Julia Child’s Iconic 30-Clove Garlic Mashed Potatoes – Made Vegan!
Introducing the world’s BEST vegan mashed potatoes recipe! We took Julia Child’s famous garlic mashed potatoes and made a few subtle tweaks to make it plant based without losing it’s authenticity. If you’re skeptical about the 30 cloves of garlic—don’t be! Julia herself assures us that the slow-cooked method brings a rich, mellow depth to the dish without any harshness. From the garlic roux to the smooth, riced potatoes, these vegan garlic mashed potatoes are going to be your next favorite Thanksgiving side dish.
How to Make Julia Child’s Mashed Potatoes:
About the Garlic:
Yes, we’re really using 30 cloves of garlic! Julia Child didn’t shy away from bold flavors, and here, she cooks the garlic gently to release its mild, buttery flavor rather than its usual sharpness. This slow cooking method transforms the garlic, enhancing the richness of the potatoes without overpowering them. The result is a smooth, melt in your mouth garlic flavor that blows standard mashed potatoes away.
Here’s everything you’ll need:
- 2 Heads Garlic.
- Russet Potatoes.
- Vegan Butter.
- Flour.
- Soy Milk.
- Coconut Milk.
- Salt.
- White Pepper.
- Parsley.
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Why Julia Child’s Mashed Potatoes are Superior:
Julia Child’s mashed potatoes are famous for their smooth, buttery texture and rich aromatic flavor. Julia believed that the potato ricer was key to achieving the perfect texture, as it prevents the potatoes from becoming gummy or overworked. The garlic roux adds incredibly delicious depth without overwhelming the dish, a classic example of her approach to French cooking: elevating simple ingredients with refined techniques. This recipe reflects Julia’s love for indulgent yet balanced flavors—ideal for turning a simple, otherwise boring side dish into the star of the show.
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Frequently Asked Questions
1. Why does this recipe use 30 cloves of garlic?
Julia Child’s original recipe is famous for its bold use of garlic. In her book, Mastering the Art of French Cooking, she warns us not to be horrified by the amount of garlic. The cloves are cooked slowly and gently, which brings out a mild, buttery flavor rather than a strong, sharp taste. By using this amount, you get a rich garlic essence that makes the mashed potatoes incredibly flavorful without overpowering them. Plus, garlic has a TON of health benefits including being anti-inflammatory and strengthening the immune system.
2. Can I reduce the amount of garlic?
You can, but I urge you not to. Keep in mind that the long, slow cooking process mellows the garlic significantly, so you might be surprised by how subtle and smooth the flavor is with the full amount. Trust me, the end result is actually quite mild.
3. What can I use instead of coconut milk?
If you’re not a fan of coconut milk, you can substitute it with any other unsweetened, full-fat plant-based milk, such as soy or cashew milk. Just make sure to use a creamy option to keep the mashed potatoes rich and smooth.
4. Can I make these mashed potatoes ahead of time?
If you plan to make these potatoes ahead of time, skip the final step of adding coconut milk. Store the mashed potatoes in the fridge, and when ready to serve, reheat them and stir in the coconut milk to reach your desired consistency.
5. Why use a potato ricer instead of a masher?
Using a ricer ensures smooth, fluffy, and lump free mashed potatoes without overworking the starches, which can make them too gummy. A ricer creates a finer, lighter texture that matches Julia’s original consistency.
{If you like this recipe you’ll love my MUSHROOM GRAVY and my POTATO LEEK VEGAN QUICHE.}
Julia Child’s Garlic Mashed Potatoes (Made Vegan!)
Ingredients
- 2 Heads Garlic, about 30 cloves
- ½ cup Vegan Butter, divided
- 2 tbsp All Purpose Flour
- 1 cup Soy Milk
- ¼ tsp Sea Salt
- 1 pinch White Pepper
- 2 ½ lbs Russet Potatoes, peeled and quartered
- ¼ cup Full Fat Coconut Milk
- ¼ cup Minced Parsley
Instructions
- Separate the garlic cloves. Drop them into boiling water and boil for 2 minutes. Drain and let them cool.
- While the garlic is cooling, peel and quarter your potatoes. Add to your larger pot along with enough water to submerge them and a pinch of salt. Cover and bring to a boil, then reduce to a simmer. Cook until the potatoes are fork tender, about 15-20 minutes.
- When the garlic is cool enough to touch, peel. Add back to your small pot and cook slowly with the butter in the covered saucepan for about 20 minutes or until very tender but not browned.
- Stir in the flour on low heat for about 2 minutes without browning. Remove from heat and stir in the soy milk, salt and pepper. Transfer to a food processor and pulse/blend until nice and smooth. Alternatively, you can blend in a tall glass with an immersion blender.
- Return the mixture back to your pot and simmer for another 2 minutes.
- When the potatoes are fork tender, drain immediately and put through a potato ricer into the larger saucepan.
- Stir the blended garlic roux into the potatoes and beat with a wooden spatula or spoon for several minutes over low-medium heat to evaporate moisture. Beat in the 4 tbsp butter 1 tbsp at a time, then beat in the salt and pepper to taste.
- If you’re planning to serve later, pause here and finish the remaining steps when getting ready to serve.
- Lastly, beat in the 4 tbsp of coconut milk by the tbsp. You don’t want to thin out the potatoes too much which is why you go 1 tbsp at a time – it may only need 1 tbsp of milk, or it could use all 4.
- Top with fresh parsley and another cube of butter.