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Roasted Garlic Mashed Potatoes

Posted By GreenChef Staff Monkies On February 12, 2009 @ 12:25 pm In Full Recipe List,Recipes / Main Courses,Recipes / Vegan | 3 Comments

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.

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