Roasted Garlic Mashed Potatoes – this quick and easy recipe is anything but basic – rich roasted garlic and flavorful olive oil bring a perfect bite!

Roasted Garlic Mashed Potatoes

Someone recently asked for holiday main dish recipes.

I realized a couple years ago that this recipe blog does not have any holiday main dish recipes. Now, I haven’t even shared my favorite holiday recipe – it is incredibly unique, incredibly awesome, and … just incredible. I may share it one day.

Holiday dinner for me have always been about the sides. Even before formally removing meat from the foods I eat, I rarely chose it. My holiday foods actually focus more on what we eat while we cook – the snacks and appetizers. Those are my favorite, and to me it is part of the holiday day –  snacks enjoyed while cooking, watching parades, the dog show, and football, talking, laughing and enjoying. My food planning is just as much about the appetizers and snacks as the sides and desserts.

By the time the actual meal rolls around, my plate is sorta small and is just a festival of sides. Perfect.

This Roasted Garlic Mashed Potatoes recipe is one of my favorite ways to make mashed potatoes – simple yet flavorful. The olive oil finish adds a wonderful flavor and roasted garlic is always a good thing.

Of course, if you want a super decadent bowl of taters for the holidays, you can always make my Perfect Mashed Potatoes, which have rich cream cheese and another unexpected flavor component.

Our Savory Shiitake Rosemary Gravy is a perfect topping for any mashed potatoes…

Roasted Garlic Mashed Potatoes

inspired by Cooking Light’s Olive Oil Mashed Potatoes

YIELD: 3 cups / 6 servings

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

2 pounds Yukon Gold potatoes, quartered
2 cubes vegetable bouillon
1/3 cup cashew milk
1 tablespoon apple cider vinegar
3 tablespoons Arbequina Olive Oil, divided
1 head roasted garlic
1 teaspoon sea salt
1 teaspoon black pepper

INSTRUCTIONS:

Place potato pieces in large stock pot, cover with water and add bouillon. Bring to a boil, then reduce to simmer. Simmer 20-25 minutes, or until potatoes are fork tender.

Meanwhile, combine cashew milk and apple cider vinegar, whisk and set aside. This combination creates a buttermilk substitute. 

Drain water from potatoes, returning potatoes to pot. Add buttermilk mixture, one tablespoon olive oil, roasted garlic, salt and pepper. Using a potato masher, mash to desired consistency.

Transfer Roasted Garlic Mashed Potatoes to serving bowl, drizzle with remaining two tablespoons olive oil.

Mmm, bring on the holidays!

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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

printable Roasted Garlic Mashed Potatoes recipe:

Yield: 3 cups

Roasted Garlic Mashed Potatoes

Print

Roasted Garlic Mashed Potatoes - this quick and easy recipe is anything but basic - rich roasted garlic and flavorful olive oil bring a perfect bite!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 pounds Yukon Gold potatoes, quartered
• 2 cubes vegetable bouillon
• 1/3 cup cashew milk
• 1 tablespoon apple cider vinegar
• 3 tablespoons Arbequina Olive Oil, divided
• 1 head roasted garlic
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. Place potato pieces in large stock pot, cover with water and add bouillon. Bring to a boil, then reduce to simmer. Simmer 20-25 minutes, or until potatoes are fork tender.
2. Meanwhile, combine cashew milk and apple cider vinegar, whisk and set aside. This combination creates a buttermilk substitute. 
3. Drain water from potatoes, returning potatoes to pot. Add buttermilk mixture, one tablespoon olive oil, roasted garlic, salt and pepper. Using a potato masher, mash to desired consistency.
4. Transfer Roasted Garlic Mashed Potatoes to serving bowl, drizzle with remaining two tablespoons olive oil.

Nutrition Information:

Yield:

6

Serving Size:

1/2 cup
Amount Per Serving:Calories: 150

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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