READY IN: 20mins
INGREDIENTS
4largegarlic cloves, peeled
3teaspoonsextra virgin olive oil
2lbsyukon gold potatoes (unpeeled, cut into 3/4 inch cubes )
1cup plain unsweetened almond milk or 1 cup other plant-based milk, warm plus more if needed
kosher salt, to taste
2tablespoons minced chives, plus more for garnish(about 1/4 a small bunch)
NUTRITION INFO
Serving Size: 1 (235) g
Servings Per Recipe:4
Calories: 233.1
Calories from Fat 32 g 14 %
Total Fat 3.6 g 5 %
Saturated Fat 0.5 g 2 %
Cholesterol 0 mg 0 %
Sodium 9.8 mg 0 %
Total Carbohydrate47 g 15 %
Dietary Fiber 4.2 g 16 %
Sugars 2 g 8 %
Protein 4.5 g 9 %
DIRECTIONS
Preheat oven to 350.Place the garlic on a piece of foil, drizzle with a 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 of 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.
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