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Creamy Roasted-Garlic Mashed Potatoes
Silky, deeply garlicky mash — a whole roasted head of garlic replaces the usual dairy entirely.
220Calories
5.1gProtein
36.5gNet carbs
5gFiber
4.4gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
2 lb (900 g) yukon gold or russet potatoes, peeled, chunked
900 g
1 whole head garlic (about 20 g cloves)
20 g
⅝ cup (150 g) unsweetened almond milk, warmed
150 g
1 Tbsp + ¾ tsp (15 g) olive oil, divided
15 g
3 Tbsp (50 g) broth
50 g
1 tsp salt, plus more
5 g
chives or green onion, to finish
15 g
Method
- Slice the top off the garlic head, rub with a teaspoon of the oil, wrap in foil, and roast at 400°F for 35 minutes until the cloves are golden jam.
- Boil the potatoes in well-salted water until a knife slides through, 15–18 minutes. Drain and let them steam-dry in the colander 2 minutes.
- Rice or mash the potatoes back in the warm pot; squeeze in every roasted clove.
- Fold in the warm almond milk, broth, and remaining oil until creamy. Cold liquid = gluey mash; warm liquid = silk.
- Salt until it tastes like potatoes with a capital P. Finish with chives.
Nutrition facts
Per serving.
Calories220
Total fat4.4 g
Total carbohydrate41.5 g
Dietary fiber5 g
Net carbs36.5 g
Protein5.1 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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