Roasted Garlic Mashed Potatoes Recipe

Potatoes: The base of the dish, providing a starchy and creamy texture when mashed.

Garlic: Adds a rich, caramelized flavor when roasted, enhancing the overall taste.

Olive oil: Used to roast the garlic, adding a subtle fruity flavor and helping to caramelize the garlic.

Unsweetened almond milk: A dairy-free alternative that adds creaminess and a slight nutty flavor.

Salt: Enhances the flavors of the ingredients and balances the dish.

Pepper: Adds a hint of spice and depth to the mashed potatoes.

Roasting the garlic brings out its natural sweetness and mellows its sharpness, adding a rich, caramelized flavor to the mashed potatoes. To ensure even roasting, make sure to drizzle the olive oil generously over the cut surface of the garlic head before wrapping it in foil. This will help the garlic cloves cook evenly and prevent them from drying out.

• Potatoes - Substitute with cauliflower: Cauliflower can be steamed and mashed to create a similar texture to mashed potatoes, offering a lower-carb alternative.

• Garlic - Substitute with shallots: Roasted shallots provide a sweet and mild flavor similar to roasted garlic, enhancing the dish without overpowering it.

• Olive oil - Substitute with coconut oil: Coconut oil can be used for roasting and adds a subtle, unique flavor that complements the creaminess of the mashed potatoes.

• Unsweetened almond milk - Substitute with unsweetened soy milk: Unsweetened soy milk has a neutral flavor and creamy consistency, making it a great alternative for achieving the desired texture in mashed potatoes.

• Salt - Substitute with nutritional yeast: Nutritional yeast adds a savory, umami flavor that can enhance the taste of the mashed potatoes while providing additional nutrients.

• Pepper - Substitute with white pepper: White pepper offers a milder, slightly different flavor profile that can add a subtle heat without altering the appearance of the mashed potatoes.

• Allow the mashed potatoes to cool completely at room temperature. This prevents condensation, which can make them watery when stored.
• Transfer the mashed potatoes to an airtight container. For best results, use a container that fits the amount of potatoes snugly to minimize air exposure.
• Store in the refrigerator for up to 4 days. Make sure to label the container with the date to keep track of freshness.
• For freezing, portion the mashed potatoes into individual servings. This makes it easier to thaw only what you need.
• Place the portions into freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn.
• Label the bags or containers with the date and contents. Mashed potatoes can be frozen for up to 2 months.
• To reheat refrigerated mashed potatoes, transfer them to a pot over low heat. Add a splash of almond milk or olive oil to restore creaminess, stirring occasionally until heated through.
• For frozen mashed potatoes, thaw them overnight in the refrigerator. Reheat using the same method as refrigerated potatoes, adding extra liquid if needed.
• If you’re in a hurry, you can reheat frozen mashed potatoes directly in the microwave. Place them in a microwave-safe dish, cover, and heat on medium power, stirring every few minutes until hot.
• For a gourmet touch, consider adding fresh herbs like chives or parsley when reheating to enhance the flavor.

• Stovetop Method: Place the mashed potatoes in a saucepan over medium heat. Add a splash of almond milk or olive oil to help rehydrate them. Stir frequently to prevent sticking, and heat until warmed through.

• Microwave Method: Transfer the mashed potatoes to a microwave-safe dish. Add a small amount of almond milk or olive oil and cover with a microwave-safe lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring in between, until hot.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the mashed potatoes in an even layer in an oven-safe dish. Cover with foil to prevent drying out and bake for about 20-30 minutes, or until heated through. Stir halfway for even heating.

• Double Boiler Method: Place the mashed potatoes in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the potatoes are hot and creamy.

• Slow Cooker Method: Transfer the mashed potatoes to a slow cooker. Add a bit of almond milk or olive oil to keep them moist. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.

• Oven: Used to roast the garlic until it becomes soft and caramelized.

• Knife: Needed to cut the top off the garlic head and to chop the potatoes.

• Aluminum foil: Used to wrap the garlic head for roasting.

• Pot: Used to boil the potatoes until they are tender.

• Colander: Utilized to drain the boiled potatoes.

• Potato masher: Essential for mashing the potatoes to achieve a smooth and creamy texture.

• Measuring spoons: Used to measure the olive oil accurately.

• Measuring cup: Needed to measure the almond milk.

• Wooden spoon: Helpful for stirring the potatoes and mixing in the roasted garlic, almond milk, salt, and pepper.

• Cutting board: Provides a stable surface for chopping the potatoes and cutting the garlic.

Pre-roast the garlic: Roast multiple heads of garlic at once and store the extras in the fridge for future recipes.

Use a microwave: Soften the potatoes in the microwave for a few minutes before boiling to reduce cooking time.

Pre-cut potatoes: Peel and chop potatoes in advance and store them in water in the fridge to keep them fresh.

Instant pot: Use an Instant Pot to cook the potatoes faster than traditional boiling.

Batch cooking: Make a larger batch and freeze portions for quick reheating later.