| Roasted Garlic Mashed Potatoes | |
| serves 8-10 persons | |
| 16 medium | yellow fleshed potatoes, peeled |
| 1 head | garlic, roasted and smashed |
| 1 1/2 cups | unsweetened soy, coconut, or almond milk |
| 4 T | olive oil |
| salt and pepper to taste | |
| To roast the garlic, slice the top off of the head. Pour a little olive oil over the top and wrap in foil. Bake at 400 F for about 45-60 minutes. Cool, peel, and smash with a fork. The best way to extract the cloves from the bulb and skins is to squeeze them out the end that was cut prior to roasting. They will be very soft when cooked and will practically be in such a texture when squeezed from the bulb. | |
| Boil the potatoes in salted water for about 1 hour until tender. | |
| When the potatoes are ready, they will be fork tender and break apart easily. Drain the water and return them to the stock pot. In a small saucepan or microwave, thoroughly heat the milk, butter, and roasted garlic. Mash the potatoes and and the hot milk mixture. Gently fold or stir and season with salt and pepper. | |
| To prevent glue-like consistency, do not over mix or use a mixer to mash the potatoes. Serve immediately. | |
| *For fluffier potatoes, use a potato ricer or food mill. | |