Anti Inflammatory Garlic Parmesan Mashed Potatoes
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Learn more →Ingredients
6 servings
For the roasted garlic
- 1 head garlic
- 1 tsp olive oil
For the mashed potatoes
- 3 lbs yukon gold potatoes, peeled and cut into 2-inch chunks
- 1 tsp salt, plus more for the cooking water
- 6 tbsp unsalted butter, cut into pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup whole milk or heavy cream, warmed
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 oz parmesan, freshly grated (about ½ cup)
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Slice the top quarter off the head of garlic to expose the cloves, drizzle with the olive oil, and wrap tightly in foil. Place on a small baking sheet and roast for 35–40 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 a fork slides through a chunk with no resistance.
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