Red Meat Allergy Friendly Dairy Free Roasted Garlic Mashed Potatoes
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Learn more →Ingredients
6 servings
For the roasted garlic
- 1 whole head garlic
- 1 tsp olive oil
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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