Roast Garlic and Rosemary Mashed Potatoes
I can’t imagine a holiday meal without a huge pile of velvety mashed potatoes! When I was growing up mashed potatoes were delicious but pretty basic, they relied on huge amount of butter and milk for flavour. These Roast Garlic Mashed Potatoes are dairy free and full of complex flavours from the rosemary and roast garlic. I find by baking the potatoes instead of boiling them they turn out fluffier and less soggy.
Ingredients:
- 4 large Russet potatoes, washed and poked with a fork
- 1 head garlic
- ¼ cup olive oil
- 3 sprigs Rosemary
- ½ cup original Nutpods or non dairy creamer
- Salt and pepper to taste
Step 1: Instructions for Roasting the Garlic and Potatoes
Place the potatoes on a baking tray in an oven preheated to 400 degrees f and bake for about an hour.
Cut the top off the head of garlic and place it on a piece of tinfoil and drizzle with olive oil. Place the rosemary on top and sprinkle it with salt and pepper. Place it on the baking sheet with the potatoes for the last ½ hour of cooking time.
Step 2: Instructions for Mashing the Potatoes
Remove the baking tray from the oven and let the potatoes cool until they are easily handled. Slice each potato in half and scoop out the flesh of the potato and place in a large pot. Unwrap the garlic and squeeze it into the pot, add the rosemary and cooking oil. Add the Nutpods and mash. Season with salt and pepper to taste. Heat over low heat until heated through.
Serve with a Nutloaf or your family’s favourite roast dinner. Enjoy!
Double the batch and use the leftovers for my Lentil and Mushroom Shepherd’s Pie.
