Eosinophilic Esophagitis Friendly Vegan Garlic Mashed Potatoes with Smoked Paprika
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Learn more →Ingredients
4 servings
- 1 whole head garlic
- 1 tsp olive oil
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp salt, plus more for the cooking water
- ¾ cup plant-based milk, warmed
- 4 tbsp vegan butter
- ½ tsp smoked paprika, plus more for garnish
- ¼ 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 foil, drizzle with the olive oil, and wrap tightly. Roast directly on the oven rack 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 the potatoes are completely tender and a fork slides through without resistance.
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