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Dairy-free Roasted Garlic Mashed Potatoes

Ingredients

  • 3 pounds Yukon gold potatoes , peeled and cubed
  • 4-6 tablespoons dairy-free butter such as Earth Balance
  • 1 cup almond mik
  • 2-4 tablespoons dairy-free sour cream , such as Tofutti
  • 1 head of garlic
  • 2 tablespoons garlic powder
  • Salt and pepper to taste

Instructions

  1. Peel and cube the potatoes and cover with water. Bring to a boil and cover. Reduce heat and cook about 30 minutes until potatoes are fork tender.
  2. While the potatoes are cooking, preheat the oven to 400 degrees. Cut the bottom off of the head of garlic, drizzle with olive oil, and season with salt and pepper. Wrap in foil and place on a baking sheet. Roast for 45 minutes.
  3. When the potatoes are done cooking, drain and place in a bowl. Add half of the butter and milk. Squeeze the garlic out of the head and add to the potatoes.
  4. Using a potato masher, combine the mixture. Continue adding the butter, milk, and sour cream, mashing until you reach your desired consistency, creaminess, and taste. Taste them as you go along!
  5. Stir in the garlic powder, and season with salt and pepper as desired.