Garlic Mashed Potatoes with Oat Milk

Calories: 207 Fat: 12 Carbs: 23 Protein: 3 Serves: 8


  • 5 pounds Yukon gold potatoes, well-scrubbed
  • 2 tsp kosher salt, divided
  • 8 Tbsp salted vegan butter
  • 1- 1 1/2 cups Oatsome Barista
  • 2 cloves garlic, minced
  • Freshly ground black pepper
  • 2 Tbsp finely chopped fresh herbs, or 1/4 cup thinly sliced scallions


Cut potatoes into large chunks. Place in a large pot or Dutch oven, and cover the potatoes by 1 inch with cool water. Cover, place over medium-high heat, and bring to a boil. Once boiling, uncover, add 1 teaspoon of the salt, and reduce the heat to a simmer. Simmer until the potatoes are tender and a paring knife slides easily through the center, 20 to 25 minutes.
Drain the potatoes in a colander.
Warm the butter, salt, and garlic. Place the vegan butter, garlic, and remaining 1 teaspoon salt in the now-empty pot. The heat from the pot and the still-warm, but off, burner should be enough to melt the butter. If needed, turn the heat to low, melt the butter, and then remove the pan from the heat.
Rice or mash the potatoes into the garlic butter. Return the potatoes to the pot and mash or rice them directly in the pot. Once the potatoes are mostly mashed, add 1 1/2 to 2 cups of warm oat milk till desired consistency.
Taste, season, and garnish. Taste the potatoes and season with salt and pepper as needed. Garnish with fresh herbs or scallions and more vegan butter just before serving.

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