Vegan Roasted-Garlic Mashed Potatoes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 200 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 0.5 grams
- Sodium
- 670 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 4 grams
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
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 chives and serve.