Name: Vegan Mashed Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1 head garlic; 1/4 cup plus 2 teaspoons extra virgin olive oil, divided; 2 pounds russet potatoes, peeled and cut into 2-inch pieces; 2/3 cup oat milk or other plant milk, room temperature; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 2 to 3 tablespoons vegan butter, for serving; 1 tablespoon chopped chives, for garnish (optional)

Ingredients

6 serv.

1 head garlic
1/4 cup plus 2 teaspoons extra virgin olive oil, divided
2 pounds russet potatoes, peeled and cut into 2-inch pieces
2/3 cup oat milk or other plant milk, room temperature
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 to 3 tablespoons vegan butter, for serving
1 tablespoon chopped chives, for garnish (optional)

Instructions

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1 Preheat the oven to 400°F. Cut 1/4 inch off the top of the head of garlic, exposing the very top of the cloves, and peel away any extra layers of papery skin from the outside, leaving the head intact. Place the head of garlic on top of a piece of aluminum foil and drizzle with 2 teaspoons of olive oil. Wrap the aluminum foil around the garlic.
2 Place the wrapped head of garlic on a baking sheet and bake for 40 minutes, until the cloves are soft and lightly browned. Unwrap and let cool for 15 minutes. Use your hand to squeeze the softened garlic into a bowl, discarding the skin.
3 When the garlic is almost done roasting, add the potatoes to a large pot, then fill the pot with cold water. The water line should sit 1 to 2 inches above the potatoes. Place the pot over high heat and bring it to a boil. Adjust the heat and boil until the potatoes can easily be punctured through with a fork, about 15 minutes. Turn off the heat and drain the potatoes in a colander. Add the potatoes back to the pot and turn the stove to medium-low heat. Sauté the potatoes over the heat for 1 to 2 minutes to cook off any lingering water. Turn off the heat.
4 Add the roasted garlic and use a potato masher, ricer, or fork to mash the potatoes in the pot until smooth and fluffy.
5 Add the 1/4 cup of olive oil, room temperature milk, salt, and pepper to the pot with the potatoes. Mix until all ingredients are evenly combined. Serve the mashed potatoes warm with a dollop of vegan butter and a sprinkle of chopped chives. Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in a microwave-safe bowl and microwave in 30-second increments, stirring each time, until warmed through. Love the recipe? Leave us stars below!