Olive oil in place of butter is perfect for creating dairy free mashed potatoes that still taste incredibly rich and buttery. A hit of roasted garlic keeps them sweet and creamy without cream or milk. Because these mashed potatoes are vegan and dairy free, use a flavor-packed potato like yukon golds for the best possible flavor.
Using a sharp knife, trim 1/4" - 1/2" off the top of the head of garlic to expose the cloves. Place the garlic onto a large piece of aluminum foil, then drizzle with a teaspoon of olive oil. Wrap the garlic in the foil and transfer to the oven. Roast 35-45 minutes (depending on the size of the cloves) until the garlic is golden brown, soft, and very fragrant. Open the foil and allow the garlic to cool at room temperature until you can handle it. Once cool, gently squeeze each narrow end to release the clove from it's papery shell.
Dice the potatoes into 1" cubes, then place into a large stockpot. Add enough cold water to cover the potatoes by 2", then add a tablespoon of salt. Heat over high to bring the water to a boil, then reduce the heat to maintain a brisk simmer (medium to medium-high) and simmer until potatoes are cooked through and soft, 10-12 minutes - they're ready when you can easily mash the flesh with the tines of a fork.
Drain potatoes the potatoes, then return them back to the hot pot. Gently toss to evaporate any water clinging to the potatoes.
Add the roasted garlic and olive oil to the pot. Use a hand-mixer to mash until the garlic cloves have been worked in, the potatoes are soft and fluffy, and the skins are mashed. Start on the lowest setting, and increase the speed to medium.
Transfer the olive oil mashed potatoes to a serving bowl. Drizzle with extra olive oil and garnish with parsley. Serve immediately.
Roast the garlic until deeply golden brown, soft, and very fragrant for the sweetest, richest roasted garlic possible.
The roasted garlic can be prepared up to a week in advance. Place the roasted garlic cloves into a small jar, cover with olive oil, then seal and place in the fridge. Strain the cloves from the oil before adding to the potatoes.
Use the right olive oil - a good quality brand like California Olive Ranch.
Use the right potatoes - yukon gold potatoes have a naturally sweet and buttery profile, so they're perfect for these vegan mashed potatoes.
Be liberal with seasoning - potatoes need a lot of salt!
Olive Oil Mashed Potatoes with Roasted Garlic https://oursaltykitchen.com/olive-oil-mashed-potatoes/