My Famous Roasted Garlic Vegan Mashed Potatoes

Who says vegan food has to be yucky? These mashed potatoes can beat any butter and cream slathered mashed potatoes hands down.

My Famous Roasted Garlic Vegan Mashed Potatoes

3 medium potatoes, 500gr.

1 whole garlic bud

1 tbs. Olive oil, 15gr.

1/2 cup unflavored almond milk, 120gr.

1/2 tsp. salt

1/4 tsp. pepper

Preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic head in a muffin tin lined with foil. Drizzle a 1 tablespoon of olive oil over the  head. Close up the  aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

 Allow the garlic to cool enough so you can touch it without burning yourself. Drain the oil into a small bowl. Use a small knife cut the skin slightly around each clove. Use a fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Save the oil for the potatoes.

Peel and cut potatoes and boil until tender, drain and return to pot and mash. Add the contents of the garlic bud with the oil, the salt and pepper and 1/2 the almond milk, mix well and keep adding the almond milk a bit at a time until the desired consistency.

serves 4