Name: Creamy Garlic Mashed Potatoes
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bulb garlic; 1 tsp olive oil; 2 lb yukon gold potato ((900g), peeled and cubed into 1" (2.5cm) cubes); 5 cup vegetable broth ((1200g)); 3.5 tbsp vegan butter ((56-113g), more for topping); 1 tsp salt (more to taste); 0.25 tsp black pepper (more to taste); 0.75 cup oat milk (warmed (180g)); 0.25 cup vegan sour cream (optional); 1 tsp lemon juice (optional); 2.5 cup vegetable broth ((600g) (reserved from above)); 3 tbsp vegan butter ((42g)); 3 tbsp all purpose flour ((25g) (can sub 1:1 GF flour, chickpea flour or almond flour)); 1 tbsp light soy sauce; 1.5 tsp white miso (optional); 0.5 tsp onion powder; 0.5 tsp garlic powder; 0.5 tsp fresh thyme ((or 0.25 tsp dried thyme)); 0.125 tsp black pepper (more to taste); null null salt (to taste); 1.5 tsp lemon juice (optional)

Instructions

Show units in method

1

Preheat the oven to 400˚F (200˚C). Slice a thin layer off the top of the garlic (1 bulb) to expose the cloves. Place on a piece of parchment or foil paper. Drizzle olive oil (1 tsp) across the top, then wrap, place on a baking sheet and bake for 35-40 minutes.
2

Place yukon gold potato (2 lb) into a large pot. Add vegetable broth (5 cup). Turn on medium heat and bring to a boil. Once boiling, cook for 10-15 minutes or until fork tender.
3

Using a slotted spoon, remove the potatoes to a large bowl, reserving the cooking liquid to make gravy. To the bowl, add in the roasted garlic, vegan butter (3.5 tbsp), salt (1 tsp) and black pepper (0.25 tsp). Carefully mix together until smooth, making sure to not overmix. Then, pour in oat milk (0.75 cup) (and any optional toppings like vegan sour cream (0.25 cup) and lemon juice (1 tsp)) and blend just until combined. Add more [salt] or [black pepper] to taste.
4

Move the cooking liquid to a large measuring glass or a bowl. You should have vegetable broth (2.5 cup) remaining. If not, fill to get to that amount.
5

In the same pot, add vegan butter (3 tbsp) over medium heat and let melt. Add in all purpose flour (3 tbsp). Whisk constantly until a paste forms and smells nutty (about 2-3 minutes) (This makes a roux).
6

Add vegetable broth (2.5 cup) back in very slowly along with onion powder (0.5 tsp), garlic powder (0.5 tsp), fresh thyme (0.5 tsp), and black pepper (0.125 tsp). Continuously whisking until well combined.
7

Then, add light soy sauce (1 tbsp) and white miso (1.5 tsp) (also the lemon juice (1.5 tsp) if adding). Taste your gravy and add more [salt] and [black pepper] if needed. Let cook, stirring often, until gravy begins to thicken. Remove from heat and keep warm.
8

Serve gravy over the potatoes topped with more [vegan butter] and [fresh thyme] if desired. Store leftovers in an airtight container in the fridge for 5-7 days. Heat up 30 seconds at a time in microwave or on the stove in a pan until warmed throughout.