Ingredients
Equipment
Method
- Place the peeled and quartered potatoes in a large pot. Add enough cold water to cover the potatoes by about an inch.2 pounds Russet potatoes
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- While the potatoes are boiling, preheat your oven to 400°F (200°C). Place the peeled garlic cloves on a small piece of foil. Drizzle with a tiny bit of olive oil (if allowing for health/personal preferences on this day, otherwise omit or use water). Wrap the foil tightly around the garlic. Place the foil packet on a baking sheet and roast for 15-20 minutes, or until the garlic is softened and fragrant. Alternatively, you can boil the garlic cloves with the potatoes for the last 10 minutes of their cooking time.4-6 cloves garlic
- Once the potatoes are tender, drain them thoroughly in a colander. Return the drained potatoes to the warm pot.
- Add the roasted (or boiled) garlic cloves to the pot with the potatoes. Pour in the unsweetened almond milk.4-6 cloves garlic, 1 cup unsweetened plain almond milk
- Add the nutritional yeast, sea salt, and black pepper. Begin to mash the potatoes using a potato masher or a sturdy fork. Mash until you reach your desired consistency – either slightly chunky or perfectly smooth, depending on your preference. For a creamier texture, you can use a hand mixer or a stand mixer on low speed, but be careful not to overmix, which can make them gummy.2 tablespoons nutritional yeast, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
- Taste the mashed potatoes and adjust the salt and pepper as needed. If you prefer a thinner consistency, add a little more almond milk, one tablespoon at a time, until you reach your desired creaminess.1 cup unsweetened plain almond milk, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
- Serve the Daniel Fast Easy Garlic Mashed Potatoes hot. Garnish with fresh chives or parsley, if desired, for a touch of freshness and color.Fresh chives or parsley
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of almond milk if dry. Can also be frozen for 2-3 months.
