Creamy Vegan Garlic Mashed Potatoes
These creamy, dairy free mashed potatoes are every bit the classic mash you crave - made even healthier with a secret ingredients to boost your gut health!
Equipment
- Immersion blender or bullet
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 14 ounce can of white beans (navy, butter or cannelini) rinsed and drained
- 1 bulb garlic
- ⅓ cup unsweetened oat or soy milk
- 2 tablespoons vegan butter I like Miyoko's or Melt Organic
- ¾ teaspoon salt plus more for seasoning
- freshly cracked pepper
- avocado oil for the garlic
For serving, optional
- fresh chives minced
Instructions
- Preheat oven to 425°F (220°C)
- Slice the top off the garlic bulb to just expose the cloves. Place on a piece of tin foil, drizzle with a bit of avocado oil, salt and pepper then wrap garlic in the foil. Place on a small baking sheet and pop it into the oven. Roast garlic for 50-60 minutes until it looks caramelized and golden. Set aside.
- Meanwhile, slice potatoes in half, then cut the halves into quarters. You should end up with roughly 1 ½ inch (4cm) pieces.
- Place potatoes in a medium pot. Fill pot with water and bring it to the boil. Cook until potatoes are super tender and skins are loose, about 15-20 minutes. Drain and then place back in the pot, off the heat.
- Add beans, salt, pepper, milk and butter to large mouthed blending cup or bullet. Carefully squeeze garlic cloves out of their bulb and into the cup. Blend with an immersion blender until totally smooth.
- Add creamy bean mixture to potatoes and mash until well-combined. Taste and adjust salt and pepper as desired. Scoop into a serving dish and garnish with chives.
Notes
If you wish to make these without butter, you can increase the milk to 1/2 cup.
You could also use any non-dairy milk you want...but oat or soy milk are the creamiest choices.