Roasted Garlic (Vegan) Mashed Potatoes

Monday, April 10, 2017
I'm always on the hunt to find the perfect recipe that meets all the family's needs.  I have one side of the family that doesn't want anything out of the ordinary, and then another portion that doesn't want anything that ever had anything to do with an animal.  I tried out this mashed potato recipe that skips all the animal offerings, but doesn't skimp on flavor.  It's a keeper.....the roasted garlic makes the dish!
So....if you have a family with similar needs, or just want to try out some tasty potatoes, here's one that worked for us. The original recipe came from panningtheglobe.
Garlic Mashed Potatoes
Ingredients:  1 head of garlic, 1/2 c. extra virgin olive oil (divided), 3 lbs of yellow flesh potatoes (peeled and cut into 2 inch pieces), 1 c. potato cooking water (save before you drain your potatoes), 1 t. kosher salt (plus more to taste), ground pepper (to taste), optional toppings include chopped green onions and fresh chopped parsley
1.  Roast the Garlic:  Preheat the oven to 400 degrees.  Slice off the top of the garlic head so that you see all the cross sections of all the cloves.  Drizzle 1 t. of oil on the exposed garlic.  Wrap tightly in foil.  Bake for 35 minutes.  Let it cool.
2.  Peel, slice, the potatoes and put them into a large pot.  Cover them with cold water by a couple of inches.  Add 2 t. of salt.  Bring to a boil and cook for 15 minutes (or until tend enough for a fork to easily slide in and out).
3.  Save 1 c of water before draining.  Drain.  Place the potatoes back into the pan.  Turn the heat off.  Squeeze the garlic out of the skin into the potatoes and mash with a masher until they are all blended together.  Add 6 T. of olive oil.  Stir or mash.  Thin with potato water a little at a time until you like the consistency.  Season to taste with salt and pepper.  Top with onions and/or parsley.
*I made these the day before and reheated them in the oven before serving.  

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