Vegan Garlic-Roasted Mashed Potatoes
Ingredients
- 4-5 Medium to large Yukon Gold potatoes diced
- ¼ Large Vidalia onion diced
- 3-4 Cloves garlic peeled
- 1 T Teaspoon olive oil
- ¾-1 C Almond or other non-dairy milk, warm adjust milk quantity based on preferred texture
- 1 T Teaspoon vegan butter optional
- Salt and pepper to taste
Instructions
Preheat the oven to 350F.
Place the oil and the garlic cloves on a piece of tin foil and wrap.
Roast in the oven until the garlic is very tender, 20-25 minutes.
While the garlic is roasting, put the cubed potatoes and onion in a large saucepan and fill with water.
Bring the water to a boil then simmer until the potatoes are tender, 20-25 minutes.
Strain, and then put the potatoes and onion back in the pot (if using a potato masher) or in a large bowl (if using a hand mixer).
Add the roasted garlic (and any accumulated juices), the almond milk and vegan butter (if using) and mash or mix until well blended.
Add salt and pepper to taste.
Recipe Notes
*Top with your favorites! Don’t be shy—add life to the party with fresh green diced chives, scallion or cilantro leaves. Or go the other direction with crushed red pepper, ground pink peppercorn, or paprika. You can even drizzle some Bragg’s Liquid Aminos and Nutritional Yeast on top.
For creamier texture add more vegan butter, but go easy with the plant milk. Nobody like runny potatoes. Happy cooking, chef!