Eosinophilic Esophagitis Friendly Dairy Free Roasted Garlic Mashed Potatoes

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Eosinophilic Esophagitis Friendly Dairy Free Roasted Garlic Mashed Potatoes

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Ingredients

6 servings

For the roasted garlic

1 whole head garlic
1 tsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the mashed potatoes

3 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
1 tsp salt, plus more for the cooking water
4 tbsp dairy free butter
¾ cup dairy free milk, warmed
½ tsp black pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small piece of aluminum foil, drizzle with the olive oil, and wrap tightly. Roast for 40–45 minutes, until the cloves are deeply golden and completely soft when pressed.
2
While the garlic roasts, place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer. Cook for 15–18 minutes, until the potatoes are completely tender and a fork slides through without resistance.

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