Vegan Roasted-Garlic Mashed Potatoes

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.]

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
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 chivesand serve.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Fresh, Wholesome Side Dishes