I never cared much for the turkey, but potatoes and gravy have always been indispensable to my Thanksgiving experience. As a child, I remember my dad letting me mash the boiled potatoes as he added in other ingredients, one at a time –– never measuring, and somehow never making them the same way twice.
He’d add sour cream one year, heavy cream the next, sometimes a ladle or two of chicken broth to make them ultra-savory. In that spirit, I continue to try new combinations each time I make mashed potatoes. This iteration was so good I had to write it down and share it. The key? Roasted garlic.
Drizzle whole heads of garlic with olive oil, wrap in foil and roast. The cloves soften into a creamy, buttery, garlicky paste that’s extremely versatile. Spread it on toast. Blend it into a killer Caesar dressing. Add it to your homemade hummus. And most definitely add a generous dose of it to your mashed potatoes the next time you make them.
Roasted Garlic Mashed Potatoes
- 2 heads garlic
- 1 tablespoon olive oil
- 3-4 large russet potatoes or about 2½ lbs, peeled and cubed
- ¼ cup vegan butter
- ¾ - 1 cup plain unsweetened plant milk warmed stovetop or in the microwave
- salt and pepper to taste
- Preheat oven to 400°F. Remove the outer papery layers from the bulbs of garlic while keeping it intact. Cut about ¼ - ½” off the top of the heads of garlic, exposing as many individual cloves as possible.
- Place the garlic cut-side up on a sheet of aluminum foil. Drizzle with a tablespoon of olive oil. Wrap tightly in aluminum foil and bake for 45 minutes. Cloves should be golden brown and completely soft when pressed.
- Remove from oven and allow to cool. Remove the cloves of garlic from the skins, either by squeezing them out or by using the tip of a knife to cut through the skins.
- Mash the garlic into a paste with your knife or fork. Make it as smooth as possible to avoid clumps of garlic in your mashed potatoes.
- Add cubed potatoes to a large stock pot or Dutch oven and cover entirely with cold water. Heat over medium-high heat until the water reaches a rolling boil. At this point, reduce the heat to a simmer and boil for 20-25 minutes, until potatoes are fork-tender.
- Drain potatoes and transfer back to pot or large serving dish. Add roasted garlic paste, vegan butter, and 3/4 cup warm milk. Mash to reach desired texture, adding extra milk if you prefer a thinner consistency. (If you like your mashed potatoes ultra-smooth, invest in a potato ricer!)