Cut the top off a whole head of garlic (discard the top).
1 head garlic
Place the garlic head onto a piece of tin foil and top with olive oil and some salt (a large pinch of salt).
½ tablespoon olive oil, pinch of salt
Wrap tightly in foil, then place onto a baking tray/ baking dish and into your preheated oven.
Roast the garlic for 40 minutes.
Step 2: Prep and Cook Potatoes
While the garlic roasts, wash your potatoes well, then peel and dice them.
3 ½ pounds potatoes
Place the diced potatoes into a large pot and cover with cool water. Add salt to season the water.
2 teaspoons salt
Bring the potatoes to a boil over high heat.
Once boiling, cook on medium-high or high heat until the potatoes are very soft (can mash easily with a fork). This takes 8-10 minutes, depending on how large your potatoes are diced (can take up to 20 minutes with large pieces of potato).
When cooked, drain away the water.
Step 3: Mash Potatoes
Carefully press garlic cloves from the head of your roasted garlic and add to the cooked and drained potatoes. Then add the remaining ingredients.
1 head garlic, 2 tablespoons nutritional yeast, ½ - 1 teaspoon salt, 2 tablespoons vegan butter, ½ cup vegan cream
Mash until smooth and creamy.
Serve hot. Optional to top with chopped chives and/or black pepper.
Notes
*I use Yukon gold/ yellow potatoes for best results, but any potato can work.
**Any store-bought vegan cream alternative should work. Canned coconut milk also works.Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.