Fish Free 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 of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.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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