These garlic mashed potatoes are light and fluffy potatoes made with olive oil and a generous amount of roasted garlic.They are 100% vegan and dairy-free, and would be delicious on your holiday table.
This recipe is super easy, but there is a catch. You need to have your roasted garlic on hand, ready to go (which is easy enough to add to your head-start ingredient list on the weekend). You can make your roasted garlic up to three days in advance and keep in an airtight container, stored in the fridge.
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GARLIC MASHED POTATOES RECIPE
2 pounds potatoes, scrubbed clean (you can use Russet or Yukon Gold)
1/4 cup + 2 tablespoons extra virgin olive oil
1 head of roasted garlic
1 teaspoon kosher salt
Pepper to taste
Have one head of roasted garlic cooked and ready to go (I usually make a few heads at a time so I can use them as a head start ingredients for salad dressings, hummus and to spread on toast).
Cut potatoes into hearty chunks. Place into a medium sized pot and cover with enough water to come about an inch above the potatoes. Place over a high heat and bring to a boil. Allow potatoes to boil for about 5-10 minutes or until the chunks are fork tender.
Drain water from potatoes and put the potatoes back into the warm pot. Add olive oil, roasted garlic cloves, salt and pepper.
Use potato masher (or the back of a fork) to mash the potatoes until you have a nice, hearty, rustic mash. Adjust seasonings and enjoy!
Serving: 1serving | Calories: 215kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 403mg | Potassium: 634mg | Fiber: 4g | Sugar: 1g | Vitamin C: 18mg | Calcium: 50mg | Iron: 5mg
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