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Roasted Garlic & Cream Cheese Mashed Potatoes, with Cider & Sage Gravy

Looking for THE BEST mashed potatoes and gravy for your holiday dinner? That also happen to be vegan? Look no further! These will have you drooling and licking the bowl clean in no time.

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

Roasted Garlic & Cream Cheese Mashed Potatoes

  • 5 pounds Yukon gold potatoes
  • 1 1/2 packages follow your heart cream cheese *room temperature
  • 1/2 cup follow your heart grated parmesan cheese
  • 1 1/2-2 1/2 cups regular unsweetened almond milk
  • 4 sprigs fresh rosemary
  • 10 sprigs fresh thyme
  • 5 roasted garlic heads
  • Salt / pepper to taste
  • 5 tbsp vegan butter

Cider & Sage Gravy

  • 6 tbsp vegan butter
  • 6 tbsp all purpose flour *can use gluten free
  • 1 1/2 cups apple cider
  • 1 1/2 cups vegetable broth
  • 8-10 fresh sage leaves
  • Salt / pepper to taste
  • 1 tbsp smooth Dijon mustard

Instructions

Roasted Garlic & Cream Cheese Mashed Potatoes

  1. Peel & Boil your potatoes in salted water, drain when fork tender.
  2. In a small pot, add your almond milk, rosemary & thyme. Heat over medium heat until the milk is warmed through.

  3. Roast your garlic heads and allow to cool until you can handle them.
  4. Mash your potatoes, add in your room temperature cream cheese, vegan butter, grated parmesan cheese, roasted garlic, salt / pepper to taste, and mix. Slowly add in your almond milk (strain out the herbs), until you reach your desired consistency / creaminess.

Cider & Sage Gravy

  1. In a sauce pot, add your vegan butter until melted. Then add in your flour, and whisk together. Cook over medium heat for 1-2 minutes.
  2. Slowly pour in your vegetable stock while constantly whisking. Then add in your apple cider, salt / pepper to taste, sage leaves, and Dijon mustard. Whisk until smooth.
  3. Bring to a boil & reduce to a simmer until you reach your desired thickness.

Recipe Notes

*You can make this gluten free by using gluten free flour in the gravy