Ingredients:

  • 1 head garlic
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • Pinch of black pepper
  • 2 pounds (900g) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120 ml) unsweetened, plant-based milk
  • 2 tablespoons (30g) vegan butter
  • 2 tablespoons nutritional yeast
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, season with salt and pepper, and wrap in foil. Roast for 40 minutes, or until soft and fragrant.
  2. Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes, or until a fork easily pierces through.
  3. While the potatoes are boiling, heat the plant-based milk and vegan butter in a small saucepan over low heat. Keep warm.
  4. Drain the potatoes well and return them to the pot. Use a potato masher (or electric mixer) to mash the potatoes until smooth.
  5. Squeeze the roasted garlic cloves from their skins into the mashed potatoes. Add the warmed plant-based milk and vegan butter mixture, nutritional yeast, chives, and parsley. Stir until well combined and creamy.
  6. Season with salt and pepper to taste. Serve immediately.