Garlic Smashers

Buttery Yukon Golds “smashed” with lots of flavorful garlic. Leave the skins on the potatoes for more flavor, nutrition, and texture. Use a hand potato masher to achieve potatoes that are more “smashed” than “mashed.” This recipe is from The Vegetarian Meat & Potatoes Cookbook by Robin Robertson. Serve with Brown Gravy.


  • 2 pounds Yukon Gold potatoes, well scrubbed
  • 3 or 4 garlic cloves, crushed
  • 1/3 to ½ cup warmed soy milk
  • 2 tablespoons vegan margarine
  • Salt
  • Cayenne


Cut the potatoes into quarters and place them in a large saucepan with enough cold water to cover. Salt the water, add the garlic, and bring to a boil. Cook until the potatoes and garlic are soft, about 30 minutes.

Drain the potatoes and return to the saucepan. Add the soy milk and vegan margarine and coarsely mash with a potato masher, allowing some of the potato pieces to remain intact rather than smooth. Season with salt and cayenne, to taste.

Serves 4

This recipe is part of Robin’s Vegan Thanksgiving Feast.

Recipe copyright 2008 by Robin Robertson and published by with permission.


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