Garlic Mashed Potatoes
With Thanksgiving approaching fast (just a few days left folks!) the new holiday classic has arrived – dairy-free and still as creamy, with all organic ingredients!
Also enjoy it as a side dish to any of our healthy fish recipes.
5-6 large Yukon Gold potatoes, peeled
1 head of garlic, top cut off to expose cloves
1/3 cup rice/soy milk blend
2-3 Tbs Earth Balance
2 Tbs olive oil
1 tsp sea salt
dash of black pepper
Preheat oven to 400 degrees.
Place potatoes and pinch of sea salt in large stock pot and fill with water.
Bring to a boil and cook until potatoes are soft.
Drain well and return to the pot.
Meanwhile, place a head of garlic in the shallow baking dish and cover with aluminum foil.
Bake until tender, 45 minutes to an hour.
Remove from oven and let cool completely.
Peel garlic, place in bowl, and mash with fork.
When potatoes are cooked and drained, while still hot, add Earth Balance and garlic.
Slowly add rice/soy milk blend until desired consistency and salt and pepper to taste.
Transfer to serving bowl and eat while hot!