Time: 1 hour.
Complexity: easily
Servings: 4

For this thick mashed potato, use early, low-starch potatoes—yellow-fleshed potatoes. Boiling them gives them a dense, creamy texture, perfect for vegan mashed potatoes. You can leave the potatoes peeled for added nutrition from the skins. Mash them with almond milk and roasted garlic for a richer flavor and serve garnished with green onions. While vegan mashed potatoes are dairy-free and low in calories and fat, they can be made just as delicious with a pleasantly creamy texture.

Ingredients:

• 1 kg waxy potatoes, unpeeled, cut into 2 cm cubes (about 4 tubers)
• 4 large cloves garlic, peeled
• 3 teaspoons olive oil
• 1 cup almond or other unsweetened plant milk, warm + more as needed
• 2 tbsp chopped chives (about a quarter of a small bunch) + extra for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, almond milk, chives, garlic

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Preparation:

Step 1
• Preheat oven to 175°C.
  
  Place the garlic on a sheet of foil, drizzle with 1 teaspoon olive oil, wrap and bake until tender, about 20 minutes.
Step 2
• Meanwhile, place the potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer until the potatoes are very tender, about 20 minutes. Drain and return the potatoes to the saucepan.
Step 3
• Add the roasted garlic and its liquid, almond milk, the remaining 2 teaspoons olive oil, and 1 1/4 teaspoons salt. Mash the potatoes with a potato masher until smooth, adding more almond milk if needed. Stir in the chives and season with salt to taste. Transfer the potatoes to a serving bowl, sprinkle with additional chives, and serve.

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