• 2 lbs of Yukon gold potatoes, unpeeled, cut into 3/4-inch cubes (about 4 potatoes)
  • 4 large garlic cloves, peeled
  • 3 Tsp extra-virgin olive oil
  • 1 cup of Unsweetened Orgain Organic Protein Almond Milk
    • Add extra as needed
  • 2 Tbsp minced chives (about 1/4 of a small bunch, plus additional for garnish) Salt, to taste


1 hour 5 minutes

4 servings

  1. Preheat oven to 350°.
  2. Place the garlic cloves on a piece of foil and drizzle with one teaspoon of olive oil.
  3. Then, wrap and roast until tender, or about 20 minutes.
  4. Meanwhile, place the cut potatoes into a large saucepan, cover by one inch with cold water and bring to a boil.
  5. Reduce the heat to a simmer and cook until the potatoes are very tender, or about 20 minutes. Strain, and return the potatoes to the saucepan.
  6. Add the roasted garlic with any juice that has collected as well as the Orgain almond milk, the remaining two teaspoons of oil and one and a quarter teaspoons of salt to the potatoes.
  7. Mash with a potato masher or Kitchen Aid appliance until smooth or to the desired consistency, add extra almond milk if necessary.
  8. Stir in the chives and add salt to taste. Pour the potatoes into a serving dish and garnish with additional chives.
  9. Serve warm.

Add a vegan side dish to the Thanksgiving table this year with our flavorful yet simple Vegan Mashed Potatoes recipe. With roasted garlic and added protein, they can’t be beat.

Nutritional Information

  • Calories per serving: 300
  • Carbohydrates: 49 g
  • Protein: 15 g
  • Fiber: 6 g
  • Fat: 7 g
  • Sugar: 11 g