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For the roasted vegetables, preheat oven to 400 degrees. In a large bowl, combine 1 cup chopped potatoes, onion, carrots, mushrooms, and squash. Chop into big yummy chunks. Add olive oil, 1½ teaspoons salt, cinnamon, 1 tablespoon garlic, agave, rosemary, sage, scallions, and cayenne. Toss to coat vegetables evenly, then transfer to a baking sheet.
Add water to base of sheet and roast uncovered for 15 minutes. Reduce oven temperature to 375 degrees and roast for another 30 minutes, or until vegetables are tender enough to pierce with a fork. (If edges of vegetables start to burn, cover with foil.)
For the whipped garlic mashed potatoes, in a large pot, bring enough salted water to a boil to submerge the whole unpeeled potatoes. Once boiling, add potatoes and boil for about 20 minutes, or until soft and ready to mash.
Drain potatoes and transfer to a large bowl. Mash with skins. Add milk, agave, 1 teaspoon garlic, and 1 teaspoon salt, then use a hand mixer to whip potatoes until creamy.
Onto serving plates, place a large dollop of potatoes and place some roasted vegetable medley on top. Serve warm topped with chanterelle gravy!!!