Vegan Roasted-Garlic Mashed Potatoes

Name: Vegan Roasted-Garlic Mashed Potatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 4 large cloves garlic, peeled; 3 teaspoons extra-virgin olive oil; 2 pounds Yukon gold potatoes, unpeeled, cut into 3/4-inch cubes (about 4 potatoes); 1 cup plain unsweetened almond or other plant-based milk, warm, plus more if needed; Kosher salt; 2 tablespoons minced chives (about 1/4 a small bunch), plus more for garnish

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Level: Easy
Total: 1 hr 5 min

Prep: 15 min
Cook: 50 min

Yield: 4 servings

Yellow-fleshed potatoes, like Yukon gold, are dense, creamy and moderately starchy, making them perfect for mashed potatoes-especially these vegan spuds, which have no dairy and are low in calories and fat.

Level: Easy
Total: 1 hr 5 min

Prep: 15 min
Cook: 50 min

Yield: 4 servings

Ingredients

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4 large cloves garlic, peeled

3 teaspoons extra-virgin olive oil

2 pounds Yukon gold potatoes, unpeeled, cut into 3/4-inch cubes (about 4 potatoes)

1 cup plain unsweetened almond or other plant-based milk, warm, plus more if needed

Kosher salt

2 tablespoons minced chives (about 1/4 a small bunch), plus more for garnish

Directions

Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.