Not all mashed potato recipes are created equal. The upper echelon of potato recipes are those that include garlic that's slow-roasted in olive oil until they're soft and fragrant. Even better than that is a creamy, slow-roasted garlic mashed potato recipe that's completely vegan. Yes, believe it.
- To roast the garlic: Peel away the outer layers of the garlic bulb skin and cut off ¼–½ inch of the top of the cloves, exposing the individual cloves of garlic like in this photo. Rest the garlic on tinfoil, wrap it up, and stick it in the oven or broiler at 400F until garlic inside is soft—about 30 to 45 minutes.
While garlic roasts, clean and cut potatoes into large chunks (skins optional)
- Put potatoes in boiling water and cook until soft enough to mash with a fork—about 10-15 minutes. Drain.
Take garlic out of its casing and add to the potatoes.
- Add the broth, rosemary (optional) and olive oil and mash until the potatoes are to your preferred texture.
Sprinkle with paprika (optional) and serve warm.
Ready in about: 45 minutes
Serves: about 4