Roasted Garlic Mashed Potatoes (Creamy & Fluffy)

Ingredients

• 2.5 lb / 1.2 kg potatoes - I've used russet potatoes
• 1 whole garlic head
• 3 tablespoons extra virgin olive oil
• 1 1/2 cups milk of choice - I've used soy milk
• Salt and black pepper to taste
• Chopped parsley or chives for garnish

Instructions

1. 1

   Preheat the oven to 375℉ / 190℃. Chop off the top of the garlic head, so that the clove tops are exposed however keeping the garlic intactDrizzle the top with 2 tablespoons of olive oil and a good pinch of salt

2. 2

   Place in a mini casserole dish or mini pot with a lid, and roast for 40-50 minutes. You can also wrap in aluminum foilThe garlic should be soft and golden brown in color. Allow it to cool slightly

3. 3

   In the meantime, peel the potatoes and chop into big chunks

4. 4

   Boil the potatoes in a large pot of heavily salted water until they're cooked through, fork tender and very soft

5. 5

   Drain the potatoes, and while they're still hot, mash them using either a potato ricer or potato masher. Place them back in the same hot pot

6. 6

   Once the garlic has slightly cooled, using your fingers squeeze the roasted garlic cloves out of the head. They should come out easilyMash them with the back of a knife or a fork into a thick paste

7. 7

   Add the garlic paste to the pot, pour in 1 cup of milk and season with salt and black pepper. Add 1-2 tablespoons of olive oil along with any residual oil left in the mini potStir well to combine, keeping the pot on a very low heat to keep warm

8. 8

   Taste for seasoning, and slowly add the remaining ½ cup of milk as needed to create the consistency to your likingGarnish with chopped fresh herbs, a light drizzle of olive oil (optional), and enjoy your delicious roasted garlic mashed potatoes with a side of meat free gravy and enjoy!