Vegan Mashed Potatoes with Roasted Garlic
These foolproof Vegan Mashed Potatoes with Roasted Garlic are smooth and creamy. Roasted garlic adds a mellow garlic flavor.
- 6 yukon gold potatoes cut into 1" pieces (peeled or with skin on)
- 1 head garlic (10 cloves)
- Olive oil
- 2 tablespoons Earth Balance
- 2 tablespoons unsweetened almond milk (or more if you want it looser)
- Salt and pepper
- Chives, finely chopped
Preheat oven to 350°.
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.
Calories: 200kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 81mg | Potassium: 1081mg | Fiber: 6g | Sugar: 0g | Vitamin A: 265IU | Vitamin C: 31.3mg | Calcium: 98mg | Iron: 8.4mg