Slice the top of the head of garlic off. Place in a piece of tinfoil. Drizzle olive oil on top. Bake at 350° for 30-35 minutes until tender. Squeeze cloves out.
Place chopped potatoes in cold water. Bring to a boil, then simmer 20 minutes or until really tender. Drain water.
In the same pan used to boil the potatoes, add roasted garlic cloves, Earth Balance, almond milk, and salt and pepper to the potatoes. Mash with a potato masher until smooth or to your desired consistency.
Serve with more Earth Balance and chopped chives.
Notes
Place chopped potatoes in cold water so that they cook evenly.Use a potato masher or potato ricer for the best consistency.I like to leave the potato skins on, but you could also peel the potatoes.Roast a whole head of garlic, but start with less to see how you like it. You can always spread the extra garlic on a baguette or mix it with vegan mayo for a sandwich.If you like creamier potatoes, add a splash of almond milk at a time until you get the consistency you want.This vegan mashed potatoes recipe will last up to 5 days in an airtight container in the fridge. The leftovers taste great in Vegan Mashed Potato Pancakes.