Ingredients

The following ingredients have 4 Servings
  • 6 yukon gold potatoes (cut into 1" pieces (peeled or with skin on))
  • 1 head garlic ((10 cloves))
  • Olive oil
  • 2 tablespoons Earth Balance
  • 2 tablespoons unsweetened almond milk ((or more if you want it looser))
  • Salt and pepper
  • Chives, finely chopped

Instruction

  • Preheat oven to 350°.
  • Slice the top of the head of garlic off. Place in a piece of tinfoil. Drizzle olive oil on top. Bake at 350° for 30-35 minutes until tender. Squeeze cloves out.
  • Place chopped potatoes in cold water. Bring to a boil, then simmer 20 minutes or until really tender. Drain water.
  • In the same pan used to boil the potatoes, add roasted garlic cloves, Earth Balance, almond milk, and salt and pepper to the potatoes. Mash with a potato masher until smooth or to your desired consistency.
  • Serve with more Earth Balance and chopped chives.