- 1 kg potatoes, peeled and chopped into similar sized pieces
- ½ tsp sea salt
- 1 tsp caraway seeds (optional)
- 1-2 heads roasted garlic (trust me you’ll need a lot, see notes)
- 1-2 tbsp butter (vegan or regular)
- 1 cup plant-based milk (I use cashew)
- 1 tbsp fresh chopped chives (optional)
- Add the chopped potatoes to a large pot and cover with water.
- Add the sea salt and caraway seeds if using and bring to a boil. Cook partially covered for 20-25 minutes or until soft.
- Drain the potatoes and add the roasted garlic and butter.
- Mash everything together with a potato masher or a handheld mixer. Add the milk ½ cup at a time until you reach the desired consistency. Add more as needed. Season with salt to taste and stir in the fresh chives if using.
Roasted garlic: Preheat your oven to 400F (200C). Cut the top of the garlic so the cloves are exposed. Add some aluminum foil to a small baking dish, add the garlic, and drizzle with 1 tbsp olive oil. Wrap and roast for 40-50 minutes or until golden. Be careful when opening the foil, there’s lots of steam. Once it’s cool, remove the garlic cloves with a small fork. If it’s roasted enough it should be easy. You can also squeeze the garlic right into the potatoes but some might get left behind.
Handheld mixer: I like to use a handheld mixer because it makes the potatoes extra creamy and fluffy.
Storing: Let completely cool and transfer to an airtight container and store in the fridge for 2-3 days.
Keywords: roasted garlic, mashed potatoes