Vegan Roasted Garlic Mashed Potatoes

READY IN: 20mins


  • 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)

    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 %


  • 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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