Thanksgiving Series: Roasted Garlic Mashed Potatoes (GF)
(For a tasty lower carb option, try the cauliflower version)
Ingredients:
2 pounds russet potatoes, cut into (roughly) 2-3 inch cubes (peeled or not - your choice!)
1 entire head garlic, separated into cloves and peeled (but not minced or sliced)
1/2 Tbsp oil (I prefer olive oil)
1/4 Cup room-temperature vegan butter (I used Miyoko’s)
1/3 Cup oat milk (or any alternate plant-based milk, but I find oat to be the creamiest)
2 tsp rosemary to garnish (any rosemary is optional)
Salt and fresh black pepper to taste
Instructions:
Turn oven to “Broil” and preheat for 5 minutes
Place garlic cloves onto a square of aluminum foil, and drizzle with olive oil, salt, and pepper. Close the foil into a little ball with the ends facing upwards (see photo). Place in oven under broiler and cook for 30 minutes until garlic is soft and mushy.
Meanwhile, In a large pot, boil enough water to cover potatoes. Add potatoes and a few pinches of salt (I also like to drizzle some olive oil in the water to enhance the flavor a little). Cook for about 15 min until the potatoes are tender enough to be easily pierced with a fork.
Drain potatoes, and add back into the large pot (or, if directly into a food processor). Mix in milk, butter, and add salt and pepper to taste.
When garlic is done cooking, carefully unwrap and un-stick it from the foil. Add to the potatoes along with the rosemary (if desired), and stir.
Using an electric mixer, food processor, or old-fashioned potato masher, mash everything together until desired consistency is achieved!
(DISCLAIMER - If you process potatoes too long in the food processor, they will become gluey/pasty… so make sure you use the pulse button and test the consistency constantly while processing)
Cover with your favorite gravy, or eat as is. Enjoy!
