Vegan Mashed Potatoes with Almond Milk

Step 1

Preheat oven to 400 F. Wash and peel potatoes. Chop into large even chunks. Transfer to a large pot and cover with 2 inches of cold water. Stir in salt. Bring to a boil. Then reduce heat to a simmer. Do not cover. Check for doneness around 10 minutes by inserting a fork. If the fork easily pierces the potatoes then they are done. It will take anywhere from 10-20 minutes depending on the size of your chunks.

Step 2

While potatoes are boiling, remove some of the outer layer of skin from the garlic head. Wrap in aluminum foil. (Optional: Drizzle with 1 tsp of olive oil before wrapping in aluminum foil.) Place on baking sheet and roast in preheated oven at 400 F for 30 minutes.

Step 3

When garlic head is roasted, gently press cloves out of the skins, and mash smooth with a fork.

Step 4

When potatoes are done, reserve 1/2 cup of starchy potato water, and drain the rest. Using a potato masher, combine roasted garlic, vegan butter, almond milk, and salt and pepper. Mash until smooth or desired consistency is reached. For extra smooth potatoes use a ricer, or food mill to reach desired consistency.

Step 5

Sprinkle with fresh chopped chives, and serve warm!