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.
Equipment
- 1 Small baking dish or foil packet For roasting garlic
- 1 Large Saucepan or Pot For boiling potatoes
- 1 Colander or Strainer For draining potatoes
- 1 Potato Masher For achieving desired consistency
- 1 Serving Bowl
Ingredients
Main
- 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
Instructions
- 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.
Notes
Yukon Gold potatoes are ideal for mashing due to their creamy texture and moderate starch content, yielding a naturally smooth result without excessive mashing. Roasting the garlic mellows its pungency and imparts a sweet, caramelized depth of flavor that is far superior to raw or boiled garlic. Ensure your plant-based milk is warm before adding to prevent cooling down the potatoes and to aid in absorption for a creamier texture. Always taste and adjust seasoning with salt incrementally; potatoes absorb salt readily, and it's easier to add more than to correct over-salting. A touch of freshly cracked black pepper can also enhance the flavor profile.