Description
Creamy and filled with a sweet and caramelized garlic flavor, this roasted garlic mashed potatoes is the perfect side dish for the holiday table. Gluten-free, dairy-free and vegan too.
Ingredients
- 1 head garlic
- 1 pound potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 3 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dairy-free heavy cream
- 2 tablespoons dairy-free butter
Instructions
- Roast Garlic: Slice off the top of the head of garlic, drizzle with olive oil, sprinkle with salt, and wrap tightly in foil. Place in a preheated oven at 340F (170C) and roast for about 30 minutes until soft and golden. This can be done in advance — roasted garlic keeps well in the fridge for a few days.
- Boil Potatoes: While the garlic is roasting, peel the potatoes, rinse them, and cut into even chunks. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 20 minutes or until the potatoes are tender when pierced with a fork.
- Mash Roasted Garlic: Carefully remove the garlic from the oven, open the foil, and let it cool slightly. Squeeze the roasted cloves out of their skins and mash them with a fork until smooth and creamy.
- Mash Potatoes: Drain most of the water from the potatoes, leaving a small amount in case you need to adjust the texture later. Begin mashing the potatoes while they’re still hot.
- Add Butter, Cream & Spices: Add the dairy-free butter, dairy-free heavy cream, grated nutmeg, and black pepper. Continue mashing and stirring until the potatoes are smooth and creamy.
- Stir in Mashed Garlic: Stir in the roasted garlic paste and mix until everything is well combined. Taste and adjust salt or pepper if needed.
- Garnish & Serve: Serve immediately while warm, topped with a pat of butter and fresh herbs if desired.
Notes
Garlic: Roasting garlic softens its sharpness and pungentness and brings out a sweet, caramelized flavor. Make sure to roast the garlic even if it takes a bit more time.
Potatoes: You can use russet potatoes, yukon gold potatoes, or whichever potatoes you have on hand.
Olive Oil: I like using extra virgin olive oil, but you can also use the vegetable oil you have on hand (such as sunflower oil, canola oil, etc).
Condiments: For flavor, I’ve used ground black pepper, ground nutmeg and salt. Feel free to add other seasonings of choice (such as garlic powder, onion powder, or even ground paprika or ground cayenne pepper if you like a kick of heat).
Cream: I used dairy-free cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Western
