Vegan Roasted Garlic Mashed Potatoes
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Vegan Roasted Garlic Mashed Potatoes
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A healthier version of creamy roasted garlic mashed potatoes. They’re dairy-free, creamy, and full of delicious flavor.
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Ingredients
- 1 head of garlic
- 3 pounds Yukon gold potatoes or 10 medium potatoes – scrub with water and cut into quarters SEE NOTE
- 4 tablespoon vegan butter we prefer Miyoko’s or Earth Balance Soy Free Buttery Sticks, SEE NOTE
- ¾ cup unsweetened almond milk SEE NOTE
- salt and pepper to taste
Instructions
- To Roast the Garlic
- Preheat the oven to 400°F (204°C)
- Peel away the outer layers of the paper/skin of the garlic and cut the top of the bulb off so you can see the cloves of garlic.
- Wrap in foil and roast for an hour. The cloves should look caramelized when you unwrap the bulb. Let it cool until you can safely remove the cloves without burning your fingers.
- Once the garlic is cool enough to handle remove the garlic from the paper. It will be sticky, so squeeze it out or use a spoon to scrape it off the paper.
- To Make the Potatoes
- Put the quartered potatoes in a large stock pot and cover with water.
- Bring to a boil and cook for approximately 30 minutes or until you can pierce the potatoes with a fork. They should be soft and easily fall apart.
- Drain the water and return the potatoes to the pan.
- Add the 4 tablespoon butter, ¾ cup almond milk, garlic, and salt and pepper to taste to the potatoes and mash with a potato masher until the ingredients are fully combined.
- Taste and add more salt and/or pepper if needed.
- Enjoy!
Notes
- NUTRITION DISCLAIMER
- Yukon gold potatoes are the best for mashing because they have less starch and a nice buttery flavor.
- You can use Idaho (Russet) potatoes if that’s all you have. Just know that you may have to boil them longer.
- If you like super buttery potatoes, feel free to add as much as you like.
- You can use any unsweetened plant-based milk you want, except for coconut milk. That will not work.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
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Serving
0.5cup
Calories
143kcal
(7%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
93mg
(4%)
Potassium
703mg
(20%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
267IU
(5%)
Vitamin C
20mg
(22%)
Calcium
79mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 143kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 93mg | 4% |
| Potassium | 703mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 79mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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