Dairy Free Mashed Potatoes with Roasted Garlic & Olive Oil
These dairy free mashed potatoes are light and fluffy potatoes made with olive oil and a generous amount of roasted garlic. This flavorful, easy side dish pairs well with beef, chicken or ham, and definitely deserves a spot on your holiday table.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 pounds potatoes, (scrubbed clean (you can use Russet or Yukon Gold))
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1 head of roasted garlic
- 1 teaspoon kosher salt
- Pepper to taste
Instructions
- 1
Have one head of roasted garlic cooked and ready to go (I usually make a few heads at a time so I can use them as a head start ingredients for salad dressings, hummus and to spread on toast).
- 2
Cut potatoes into hearty chunks. Place into a medium sized pot and cover with enough water to come about an inch above the potatoes. Place over a high heat and bring to a boil. Allow potatoes to boil for about 5-10 minutes or until the chunks are fork tender.
- 3
Drain water from potatoes and put the potatoes back into the warm pot. Add olive oil, roasted garlic cloves, salt and pepper.
- 4
Use potato masher (or the back of a fork) to mash the potatoes until you have a nice, hearty, rustic mash. Adjust seasonings and enjoy!