Gluten-Free Garlic Mashed Potatoes

Ingredients

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• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, unpeeled
• 0.5 cup unsweetened almond milk (or other dairy-free milk) Shop
• 4 tbsp vegan butter or olive oil
• 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste
• 2 tbsp fresh chives, chopped (for garnish, optional)

Instructions

1. 1 Place the peeled and quartered Yukon Gold potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender and easily pierced.
2. 2 While the potatoes are boiling, preheat your oven to 400°F (200°C). Place the unpeeled garlic cloves on a small piece of aluminum foil, drizzle with a little olive oil, and wrap them up. Roast the garlic in the preheated oven for about 20-25 minutes, or until the cloves are soft and fragrant.
3. 3 Once the potatoes are tender, drain them thoroughly in a colander, allowing them to steam dry for a minute or two to remove excess moisture. While the potatoes are still hot, transfer them back to the empty pot. Squeeze the softened roasted garlic cloves out of their skins directly into the pot with the potatoes.
4. 4 Add the unsweetened almond milk and vegan butter (or olive oil) to the pot with the potatoes and garlic. Begin mashing the potatoes using a potato masher or a sturdy fork until they reach your desired consistency, ensuring the garlic is well incorporated. Continue mashing for about 3-5 minutes until smooth and creamy.
5. 5 Season the mashed potatoes generously with salt and black pepper, tasting and adjusting as needed for optimal flavor. Stir gently to combine the seasonings. Serve the garlic mashed potatoes hot, garnished with fresh chopped chives if desired, for a vibrant finish.

Nutrition (per serving)

Tips & Notes

• Start the potatoes in cold salted water, as step 1 says, so they cook evenly from the outside to the center.
• Warm the almond milk before adding it. Cold milk cools the potatoes and makes them stiff and gluey when mashed.
• Mash the roasted garlic into a paste with a fork before stirring it in, so it spreads evenly through the potatoes.

Common questions