ABOUT THE RECIPE:
Mashed Potatoes with Roasted Garlic are a classic comfort food. I have given them a lively makeover with the addition of baked garlic, which adds delicious flavor to these mashed spuds.
Makes 4 to 5 servings
3 cloves garlic, chopped
1/2 teaspoon extra-virgin olive oil
5 large white potatoes
2 tablespoons unsweetened nondairy milk, plus more as needed
1 tablespoon vegan mayonnaise or plain vegan yogurt (optional)
1⁄2 teaspoon Italian seasoning
1⁄4 teaspoon sea salt
Freshly ground pepper
Chopped fresh parsley, for garnish (optional)
Preheat the oven to 400 degrees F. Put the garlic in the center of a 12-inch square of aluminum foil. Drizzle with the olive oil. Wrap the garlic in the foil, crimping the edges to make a tight seal. Bake for 15 to 20 minutes, until golden and soft.
While the garlic bakes, fit a large sauce pan with a steamer insert, and bring two inches of water to a boil. Steam the potatoes for 16 to 18 minutes, until they are soft but not mushy.
Meanwhile, heat the nondairy milk in a small sauce pan over medium-low heat until it’s steaming hot but not boiling. Transfer the steamed potatoes to a medium bowl and add the baked garlic, nondairy milk, mayonnaise or yogurt (if using), Italian seasoning, and salt. Mash with a potato masher until smooth and lump-free, adding more nondairy milk as needed to achieve the desired consistency. Season with pepper, to taste.
Serve immediately, garnished with parsley, if desired.