Contributing Monkie GreenChef Staff Monkies
Published on February 12, 2009
Chive & Roasted Garlic Mashed Potatoes
For the Mashed Potatoes:
2 lbs of Yukon Gold Potatoes (or Russet)
2 TB of Coconut Butter (or Olive Oil)
1/4 Cup of Soy Milk (or Almond Milk)
4 Cloves of Garlic, Peeled
1 Tsp. Fine Sea Salt
Black Pepper to Taste
Handful of Chives, Finely Chopped (about 2 TB)
Step 1: Roast the garlic in a roaster or in a small baking dish, drizzled with coconut oil or olive oil. Cover, and bake at 350 F for about 30-45 minutes or until golden brown and soft.
Step 2: Peel the Potatoes, and then dice them into 2 inch cubes.
Step 3: Boil the potatoes with enough water to cover in a medium saucepan or pot. Bring the water to a boil over high heat, and then reduce to a medium heat to simmer. Cook the potatoes until they can easily be peirced with a knife or fork, about 15-20 minutes.
Step 4: Remove the pot from the stove and drain off the water. You can add the rest of the ingredients directly to the pan and use a potato masher or large fork, or if you have a stand mixer or potato ricer you’ll have even creamier potatoes. If you have a garlic press, press the roasted garlic through it into the pot, or mash the garlic with a fork. Add the roasted garlic, coconut butter, soy milk, salt, and pepper and mash everything together. Add the finely chopped chives and stir in to combine. Serve immediately while hot.