Roasted Garlic Mashed Potatoes (Dairy Free).
Learn how to make the lightest, fluffiest, best dairy free mashed potatoes! This is a classic holiday side that everyone loves.
Ingredients
- 2 heads garlic
- 1 Tablespoon olive oil
- 3 pounds Yukon Gold potatoes or 3 pounds Russet potatoes
- ⅓ cup vegan buttery spread I used Earth Balance Soy Free Vegan Buttery Spread
- ¼ cup non-dairy milk any neutral tasting milk should be fine
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 375 degrees F.
- Slice the tops off of the heads of garlic, and place them on foil. Drizzle with olive oil, then wrap them up with foil. Bake at 375 degrees F for about 45-55 minutes, until they are golden brown and soft. Set aside.
- Wash the potatoes, then peel them and cut into one inch chunks.
- Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to medium high and boil for about 15 minutes, or until potatoes tender when pierced with a fork.
- Drain the potatoes, then add the roasted garlic to the pot. To remove the cloves from the skins, you can just squeeze the head of garlic and the cloves should pop out.
- Add the vegan buttery spread, non-dairy milk, and salt. Mash with a potato masher until smooth. Add more milk if needed.
- Season with more salt and pepper if desired, Transfer the mashed potatoes to a serving dish, and top with another spoonful of vegan buttery spread.
Notes
If you're serving a crowd, feel free to double or triple this recipe.
Store leftovers in the refrigerator. They should stay fresh for 4-5 days.
Use your favorite neutral tasting non-dairy milk for this recipe. Soy milk, rice milk, oat milk, or any other neutral milk should work just fine.
Nutrition
Calories: 287kcalCarbohydrates: 43gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 489mgPotassium: 1011mgFiber: 5gSugar: 2gVitamin A: 524IUVitamin C: 48mgCalcium: 59mgIron: 2mg
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