Garlic Red Mashed Potatoes with Parmesan
3 pounds red potatoes, cut into cubes
1 tablespoons kosher salt
1 1/2 cups unsweetened almond milk
8 garlic cloves
2 tablespoons olive oil (preferably truffle olive oil) or vegan butter
Preheat oven to 400 degrees F. Place unpeeled garlic cloves on a baking sheet and roast garlic for 10 minutes.
Remove from oven and set aside to cool for a few minute, then peel garlic cloves and smashed them. Put aside for later.
Dice potatoes so that they are all relatively the same size.
Place in a large saucepan with salt and cover potatoes with water; place lid on top and bring water to a boil over medium high heat.
Cook for approximately 15 minutes or until potatoes are fork tender.
Drain potatoes, then transfer back to the pot and add in smashed garlic, almond milk, olive oil and GO VEGGIE Parmesan cheese.
Use a masher to mash potatoes; add in more milk if necessary and season with salt and pepper.
Let stand for a few minutes, then drizzle with additional olive oil.
Recipe by: Ambitious Kitchen