Calling all the potato girls
If you're a potato girl like me and are looking for a healthier option for Thanksgiving or any occasion, these vegan mashed potatoes are a must-try. They're packed with extra protein from the nuts in the vegan butter/sour cream and contain less sodium and cholesterol than traditional dairy products. The addition of roasted garlic takes these mashed potatoes to the next level of flavor. Make your Thanksgiving meal a little more nutritious without sacrificing taste with these delicious and creamy mashed potatoes.
Ingredients
1 bag yellow potatoes pealed
3 tbsp vegan butter (or regular)
1 tbsp vegan sour cream
1/4 cup almond milk
1 tsp salt
1 head of roasted garlic
1/2 tbsp olive oil
Preparation
1. Cut off top of garlic clove then drizzle with olive oil. Wrap in tinfoil and bake at 350°F for 45 minutes.
2. Peel potatoes and rinse. Then add them to a pot of boiling salted water, making sure the potatoes are fully submerged.
3. Once the potatoes are fork tender, drain water from pot.
4. Add butter, sour cream, and almond milk. Use immersion blender and blend until smooth.
5. Once garlic is done, squeeze cloves into potatoes and use immersion blender a second time until cloves are fully combined.