GARLIC MASHED POTATOES | dairy-free + vegan recipe
hello my friends its Dani and today Iam making dairy-free mashed potatoes
with roasted garlic and olive oil thisis a really rustic flavorful take on
mashed potatoes that uses just fiveingredients and could not be any easier
to make that is to die for now I haveshared this recipe in the past I shared
it in a video a couple years back when Iwas sharing some Thanksgiving Side ideas
for you but I wanted it to have a placeto live on its own because it is that
good and it's 100% vegan and I know wehave a good amount of vegans here in the
community so this is a recipe that willmake it onto a lot of different plates
now the first thing you need for thisrecipe is a roasted garlic I highly
recommend doing this step ahead of timeyou can either do it earlier in the day
or you can do it up to three days aheadof time and then just store it in an
airtight container right in your fridgeso I'm gonna start by pulling off the
loose excess papery outer layer on thegarlic then I'll lay it sideways and
slice anywhere between a quarter and ahalf an inch off the top you want to go
far enough down that all of the tops ofthe garlic cloves are exposed once you
slice it off so it's gonna look likethis once you've cut it and I really
like to do this with a serrated knife itjust makes it super easy to slice
through the garlic now I usually make afew of these at a time if you're gonna
do one you might as well do a handful ofthem because you can have them on hand
then to use for salad dressings or toput into any type of dish that you might
be whipping up or if you just want touse it as a spread on some toast it's
absolutely delicious then here on myroom 2 baking sheet I'm just gonna take
each garlic bulb that we've sliced thetop off of and lay it on top of a piece
of aluminum foil then I drizzle the topwith a little bit of olive oil and I
like to season it with a pinch of saltand pepper and then pull up the sides of
the foil and you just want it to beairtight so you can just squish it all
together at the top so it looks like abit of a stem then I'll pop this into a
400 degree ovenanywhere between 30 and 40 minutes
depending on the size of your garlicbulbs you're gonna know that the garlic
is done because one it's going to befragrant it's also going to be very
tenderand buttery so take it out of the foil
let it cool down till it's roomtemperature and you're comfortable
handling it now you're gonna see whenthe garlic is cooked it slips right out
of the garlic skin you could take it outwith a little fork like this or if
you're a more hands-on kind of personyou can just squish the clove and it
just literally squeezes right outroasted garlic like this is not anything
like raw garlic it is sweet and it'screamy it's spreadable it is delicious
and that's why I love making a few extracloves to have in the refrigerator as
for my potatoes I'm using two pounds ofYukon Gold potatoes the Yukon Golds are
a little bit starter so they make reallycreamy fluffy mashed potatoes another
great potato option would be a russetpotato so I'll give them a rinse under
some cold water and then you can peelthem if you want to but I really like to
leave the skins on number one there's alot of nutrients in the skin and number
two it creates like this really heartyrustic mashed potato but if you're
looking for like really creamy smoothmashed potatoes then you're definitely
gonna want to peel the skins off eitherway the potatoes are delish then I'm
just gonna cut them into chunkybite-size pieces you want the pieces to
be relatively the same size so they theyall cook at the same pace then I'm gonna
get them into my pot cover them withenough cold water to come about an inch
above the potatoes and then we're gonnabring them over a high heat let
everything come to a boil and then justlet them boil for about five or ten
minutes or until they're fork-tenderonce I have them where I want them I'm
just gonna drain them out and then popthem back into that warm pot and add in
the rest of our ingredients right so allof those sweet and creamy garlic cloves
that we cooked up earlier with about ahalf a cup plus 2 tablespoons of extra
virgin olive oil now this is when youwant to use the good olive oil so make
sure that you're using a cold-pressedextra virgin olive oil here mmm the
flavor makes all the differencethen I'll season that with some kosher
salt and some black pepper and thenusing a potato masher we're just gonna
mash these potatoes down if you don'thave a potato
you can also use the back of your forkboth will get the job done you know
again I like a more rustic mashed potatosomething a little more homemade but if
you want them smooth and creamy just goa little bit further than I am what I do
not recommend is putting them in thefood processor though because then they
get over whipped and they tend to getreally gummy and unpleasant what I
absolutely love about these potatoes isthat we are infusing so much flavor into
them that you do not miss the milk orthe butter at all you're just going to
be so excited to eat them just the waythey are once you have your potatoes
exactly the way you like them you'regonna transfer them in to your serving
dish and then I like to drizzle a littleextra extra virgin olive oil right over
the top give it a pinch of flaky seasalt and then some fresh chives for
color so beautiful and so delicious thiswould be a great dish for your holiday
table but it's also easy enough for thebusiest of weeknights and our family we
love serving these mashed potatoes withmy cast-iron chicken thighs it's to die
for it's such a warm comforting mealespecially as the weather gets colder so
I'm going to link that recipe for youdown in the description box as well mmm
that is to die formmm so good they're so creamy and
delicious and I love that sweet garlicflavor with the mashed potato I'm super
excited for y'all to try this recipe ifyou haven't already make sure that you
snap a picture and tag me on Instagramand Facebook so I can see all of the
clean and deliciousness you're whippingup in your very own kitchens and if you
haven't already my dear friend pleasetake a moment to like subscribe and
share this channel with anybody else youknow who wants to make healthy eating
easy thanks so much for watching I'mDani Spees and I will see you back here
next time with some more clean anddeliciousness Cheers
to maybe eat a bowl of mashed potatoeswe're done here
you
These garlic mashed potatoes are light and fluffy potatoes made with olive oil and a generous amount of roasted garlic.They are 100% vegan and dairy-free, and would be delicious on your holiday table. This recipe is super easy, but there is a catch. You need to have your roasted garlic on hand, ready to go (which is easy enough to add to your head-start ingredient list on the weekend). You can make your roasted garlic up to three days in advance and keep in an airtight container, stored in the fridge. PRINT RECIPE HERE: https://cleananddelicious.com/roasted-garlic-and-olive-oil-mashed-potatoes/ Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6 INGREDIENTS & PRODUCTS USED + MENTIONED: Santoku Knife: https://amzn.to/2tLETaa Wooden Spoon: https://amzn.to/2Ekc49w Fine Mesh Strainer: https://amzn.to/2XCsjYR RECIPES MENTIONED: Crispy Chicken Thighs: https://youtu.be/QtSMMp9CF64 WEBSITE: https://cleananddelicious.com/ INSTAGRAM: https://www.instagram.com/clean_and_delicious/ FACEBOOK: https://bit.ly/2XvSjVh PINTEREST: https://www.pinterest.com/danispies/ TWITTER: https://twitter.com/DaniSpies MORE C&D SIDE DISH RECIPES: Brussel Sprouts with Bacon + Apples: https://youtu.be/ugvFS_oZbow Skillet Cornbread: https://www.youtube.com/watch?v=eLpQQSPZX2o Healthy Cornbread Stuffing: https://www.youtube.com/watch?v=QXWQO7V6phw GARLIC MASHED POTATOES RECIPE 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 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). 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. Drain water from potatoes and put the potatoes back into the warm pot. Add olive oil, roasted garlic cloves, salt and pepper. 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! NUTRITION Serving: 1serving | Calories: 215kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 403mg | Potassium: 634mg | Fiber: 4g | Sugar: 1g | Vitamin C: 18mg | Calcium: 50mg | Iron: 5mg PRINT RECIPE HERE: https://cleananddelicious.com/roasted-garlic-and-olive-oil-mashed-potatoes/ Disclaimer: product links may include affiliate links. #garlicmashedpotatoes #veganmashedpotatoes #dairyfreemashedpotatoes