Vegan Mashed Potatoes with Roasted Garlic
November 18, 2019
Cook Time: 1 hour 5 minutes
Serves: 4 servings
Ingredients
- 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
Instructions
- Preheat oven to 350°.
- Place the garlic cloves on a piece of foil and drizzle with one teaspoon of olive oil.
- Then, wrap and roast until tender, or about 20 minutes.
- Meanwhile, place the cut potatoes into a large saucepan, cover by one inch with cold water and bring to a boil.
- 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.
- 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.
- Mash with a potato masher or Kitchen Aid appliance until smooth or to the desired consistency, add extra almond milk if necessary.
- Stir in the chives and add salt to taste. Pour the potatoes into a serving dish and garnish with additional chives.
- Serve warm.
