PREP 5mins COOK 55mins TOTAL 1hr

These mashed potatoes are very simple to make and are completely vegan. Instead of butter and cream, we mash in roasted garlic, fruity olive oil and a little cooking liquid.

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1 head garlic

¼ cup plus 1 tablespoon extra-virgin olive oil

2 pounds yellow fleshed potatoes like Yukon Gold, peeled and cut into 1-inch chunks

Salt and fresh ground black pepper

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1. Heat the oven to 400 degrees F.

2. Peel most of the paper off of the garlic head, but leave the head intact. Trim about ¼-inch from the top of the head of garlic to expose the tops of the garlic cloves.

3. Drizzle 1 tablespoon of olive oil over the garlic, letting the oil fall down into the cloves. Wrap with aluminum foil then bake until the garlic is completely soft when pierced with a small knife, 40 to 50 minutes. For even more caramelization, roast longer, checking every 10 minutes.

4. When the garlic is done roasting, bring a large saucepan with water to a boil. Add the potatoes and 2 teaspoons of salt. Cook until potatoes are tender, about 15 minutes. Reserve 1 cup of the cooking water then drain the potatoes.

5. Squeeze the roasted garlic into the pot with drained potatoes.

6. Mash.

7. Stir in ¼ cup of olive oil and then thin out the potatoes with some of the reserved cooking liquid. Taste for seasoning and adjust as necessary then serve.