Vegan Roasted-Garlic Mashed Potatoes
Ingredients
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2 tbsp. minced chives
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Kosher salt
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1 cup plain unsweetened almond plant-based milk
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2 pounds Yukon gold potatoes, unpeeled, cut into 3/4-inch cubes
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3 tsp. extra-virgin olive oil
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4 cloves large garlic, peeled
Method
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01Preheat 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.
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02Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil.
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03Reduce the heat to a simmer and cook until the potatoes are very tender about 20 minutes. Strain and return the potatoes to the saucepan.
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04Add 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.
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05Mash 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.
