Serves 8
20 min
Garlic Mashed Potatoes (Dairy Free)
Recipe GLPR7c49a86453e028
Creamy, dairy-free mashed potatoes infused with golden-brown roasted garlic and finished with a hint of fresh parsley. This naturally vegan side dish comes together in just 20 minutes and pairs beautifully with any main course.
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Ingredients
3 lbs. potatoes, peeled and quartered
4 cloves garlic, minced
4 tablespoons olive oil, divided
1 cup vegetable broth
2 teaspoons fresh parsley, chopped (optional)
Black pepper to taste
Directions
Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are very tender and easily pierced with a fork, approximately 12-15 minutes.
While the potatoes are cooking, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant and lightly golden. Do not let it burn. Set aside.
Once the potatoes are tender, drain them thoroughly and return them to the pot. If using a potato ricer, press the potatoes through the ricer into a large bowl. Otherwise, mash the potatoes directly in the pot using a potato masher until mostly smooth.
Add the browned garlic with its oil, the remaining 3 tablespoons of olive oil, and black pepper to the mashed potatoes. Stir well to combine.
Slowly add the vegetable broth, one-quarter cup at a time, stirring gently after each addition until the potatoes reach your desired creamy consistency. You may not need all the broth.
Taste and adjust seasoning with additional pepper as needed. Garnish with fresh chopped parsley if desired. Serve immediately while hot.
