Dairy Free Mashed Potatoes with Roasted Garlic & Olive Oil
These dairy free mashed potatoes are light and fluffy potatoes made with olive oil and a generous amount of roasted garlic. This flavorful, easy side dish pairs well with beef, chicken or ham, and definitely deserves a spot on your holiday table.
Servings: 6 servings
- 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
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!
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