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Garlic Mashed Potatoes

by Nancy Newcomer

Skinny Garlic Mashes Potatoes ~ Gluten/Dairy Free

  • 5 cloves of garlic,unpeeled
  • 2 TB olive oil
  • 6 large potatoes~ Yukon Gold (my fave)
  • 1 cup Chicken or Veggie Stock
  • 1/2 tsp ground black pepper (or to taste)
  • 1 tsp sea salt or kosher salt (or to taste)
  • 2 tsp chopped chives

**Please note: This can be vegan by using Vegetable Stock.
***For a creamier texture, you may add another potato and a 1/2 cup of coconut milk. If you use Trader Joe’s or So Delicious brands, it will NOT give a coconut flavor, however most canned brands do. Avoid canned coconut milk for this recipe.

Directions:
  1. Preheat the oven to 350°F.
  2. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
  3. Remove from the oven and let cool.
  4. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
  5. Bring the stock to a boil, and turn down to a simmer.
  6. Squeeze the roasted garlic clove to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
  7. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
  8. Salt and pepper to taste & sprinkle with chives

Serves 8

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