ABOUT THE RECIPE:
These flavorful mashed spuds are jazzed up with roasted garlic, providing a tasty twist on classic comfort food. Minced garlic, combined with a bit of olive oil, adds plenty of deliciousness to this yummy side dish. Give it a try!
Makes 4 to 5 servings
INGREDIENTS:
3 small cloves garlic, minced
1/2 to 1 teaspoon extra-virgin olive oil (to taste)
5 large russet, gold or white potatoes, peeled and cubed
1/4 cup unsweetened dairy-free milk, divided, plus more if needed
1 heaping tablespoon vegan mayonnaise or plain vegan yogurt (plus more as needed, optional)
1⁄2 teaspoon Italian seasoning blend
1⁄4 teaspoon salt, plus more if needed
Freshly ground pepper, to taste
Chopped fresh parsley, for garnish (optional)
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Put the minced garlic and 1/2 to 1 teaspoon olive oil (to taste) in a small, oven-proof ramekin and stir with a small spoon to combine. Cover the ramekin tightly with aluminum foil. Bake for 15 to 25 minutes, until the garlic is slightly golden and has softened.
While the garlic bakes, fit a large sauce pan with a steamer insert, and bring 2- to 3- inches of water to a boil. Steam the potatoes for 16 to 22 minutes, or until they are soft but not mushy.
Meanwhile, heat the dairy-free milk in a small sauce pan over medium-low heat until it’s steaming hot. Transfer the steamed potatoes to a medium-sized bowl and add the baked garlic, 2 tablespoons of the warm dairy-free milk, mayonnaise or yogurt (if using), Italian seasoning, and salt. Mash with a potato masher until smooth and lump-free, adding more warm dairy-free milk (or vegan mayonnaise) as needed to achieve the desired consistency. Season with more salt and pepper, to taste.
Serve immediately, garnished with fresh parsley, if desired.
Ingredients
Directions
ABOUT THE RECIPE:
These flavorful mashed spuds are jazzed up with roasted garlic, providing a tasty twist on classic comfort food. Minced garlic, combined with a bit of olive oil, adds plenty of deliciousness to this yummy side dish. Give it a try!
Makes 4 to 5 servings
INGREDIENTS:
3 small cloves garlic, minced
1/2 to 1 teaspoon extra-virgin olive oil (to taste)
5 large russet, gold or white potatoes, peeled and cubed
1/4 cup unsweetened dairy-free milk, divided, plus more if needed
1 heaping tablespoon vegan mayonnaise or plain vegan yogurt (plus more as needed, optional)
1⁄2 teaspoon Italian seasoning blend
1⁄4 teaspoon salt, plus more if needed
Freshly ground pepper, to taste
Chopped fresh parsley, for garnish (optional)
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Put the minced garlic and 1/2 to 1 teaspoon olive oil (to taste) in a small, oven-proof ramekin and stir with a small spoon to combine. Cover the ramekin tightly with aluminum foil. Bake for 15 to 25 minutes, until the garlic is slightly golden and has softened.
While the garlic bakes, fit a large sauce pan with a steamer insert, and bring 2- to 3- inches of water to a boil. Steam the potatoes for 16 to 22 minutes, or until they are soft but not mushy.
Meanwhile, heat the dairy-free milk in a small sauce pan over medium-low heat until it’s steaming hot. Transfer the steamed potatoes to a medium-sized bowl and add the baked garlic, 2 tablespoons of the warm dairy-free milk, mayonnaise or yogurt (if using), Italian seasoning, and salt. Mash with a potato masher until smooth and lump-free, adding more warm dairy-free milk (or vegan mayonnaise) as needed to achieve the desired consistency. Season with more salt and pepper, to taste.
Serve immediately, garnished with fresh parsley, if desired.
Notes
