Yukon Gold Roasted Garlic Mashed Potatoes
GARLIC MASHED POTATOES | dairy-free + vegan recipe by Clean & Delicious
Ingredients
6 servings
- 2 pounds potatoes – peeled and cut into 1” dice
- Add water one inch to cover peeled potatoes
- 1 teaspoon salt add to the cold water and potatoes for cooking
- 4 ounces milk or half and half or heavy cream
- 2 ounce butter
- 1/2 head roasted garlic, smashed to a paste
- To taste salt and pepper -- to taste
Steps/How to Make
Place garlic in a small oven proof pan/ bowl and put 2 ounces of oil in the pan cover with foil tightly.( I like to cut through the center of the head of garlic.Roast in oven till soft, approx. 15 -25 minutes at 350 degrees F. It should be soft, tender, and very lightly brown. Take out from the oil and take off the skins and smash up to add later
Peel potatoes and cut into 1” dice- consistent size is most important. Place in sauce pan and cover by one inch with cold water add salt to taste slightly salty Bring the potatoes to a boil and turn down to a simmer –cook until they are tender. About 20 -25 minutes
Test the potatoes for doneness before draining
Place cooked potatoes in a kitchen aid mixer or a large bowl with a hand mixer. Add the roasted garlic, milk and butter to the potatoes. Whip until fluffy, over whipping will cause them to become gummy-rubbery. Adjust seasoning as needed
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