Name: Creamy Mashed Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 lb russet potatoes (high-starch variety); 1 lb yukon gold potatoes (medium-starch variety); 1 heaping tbsp kosher salt (plus more to taste); 1 bulb garlic (large head); 1 tbsp olive oil (for roasting); 8 tbsp plant based butter (8 tbsp equals 1 stick); 2 tbsp white miso paste (1.5 to 2 tbsp based on preference); 0.75 cup reduced fat coconut milk (lite canned variety); 1 tsp black pepper (freshly cracked to taste); 1 tbsp plant based butter (melted for drizzling); 1 handful fresh chives (chopped)

Instructions

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1

Preheat oven to 400°F (200°C). Slice the top off garlic (1 bulb), drizzle with olive oil (1 tbsp), and wrap in foil. Roast for 40 minutes until golden, then squeeze cloves out and mash into a bowl.
2

Peel and chop russet potatoes (2 lb) and yukon gold potatoes (1 lb) into roughly equal sized chunks.
3

Cover potatoes with cold water in a large pot. Add tbsp kosher salt (1 heaping), bring to a boil, and simmer for 25 minutes until very soft.
4

Drain potatoes, return to the pot over low heat, and stir for 2 minutes to cook off remaining moisture.
5

In a small bowl, cream the mashed roasted garlic with softened plant based butter (8 tbsp) and white miso paste (2 tbsp).
6

Melt the garlic-miso butter in a saucepan over medium-low heat. Whisk in reduced fat coconut milk (0.75 cup) and black pepper (1 tsp) until very warm but not bubbling.
7

Mash the warm potatoes by hand. Gently fold in the warm liquid mixture using a spatula until fully absorbed.
8

Garnish with a drizzle of plant based butter (1 tbsp) and fresh chives (1 handful) before serving warm.