Roasted Garlic Mashed Potatoes

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Roasted Garlic Mashed Potatoes

 

12 to 14 garlic cloves, unpeeled

4 pounds

potatoes, preferably yukon golds, peeled, cut into cubes

2/3 cup soy milk or

rice milk or other non dairy milk)

salt to taste

freshly ground white

pepper to taste

2 tablespoon freshly snipped chives

paprika for

garnish

 

Place the unpeeled garlic cloves in a pie pan and

bake at 450 degrees for 25 to 30 minutes or until cloves are soft. Remove the

pie pan from the oven and set aside to cool.

Meanwhile, in a large pot, place

the cubed potatoes, cover them with water, and cook over medium heat for 20

minutes or until tender. Drain the potatoes, saving the cooking liquid for use

in the mashed potatoes, and the remaining cooking liquid can be used in soups or

sauces.

Transfer the drained potatoes to a mixer (or return to the large pot

if using a hand mixer or potato masher) and set aside for 5 minutes to

dry.

Using your fingers, squeeze the cloves of garlic from their skins, and

place them in a small bowl. Using a fork, mash the cloves of garlic to form a

paste.

Add the mashed garlic, soy milk, sprinkle with a little salt and white

pepper, and whip the potatoes until smooth. Add a little of the reserved potato

cooking liquid, if needed, to achieve a creamy consistency. Taste and adjust

seasonings, as needed.

Transfer the mashed potatoes to a large bowl, sprinkle

with the snipped chives and a little paprika before serving.

Serves 6 to

8.