These Creamy Roasted Garlic Mashed Potatoes will rival mashed potatoes loaded with butter and cream any day! The great news is that they’re dairy-free!
Potatoes have been getting a bad rap. It’s true that they’re rather high in carbs. However, they are a vegetable, they are a source of fibre, and they are gluten-free.
MEAT AND POTATOES
Meat and potatoes used to be staple foods of the early Canadian diet. My father was a hard-working farmer. He used to come into the house twice a day and sit down to a big plate loaded with potatoes, beef, and a seasonal vegetable! I’m proud to say that my parents were organic farmers, so these were organic potatoes grown in their huge garden and stored in big bags in the
basement cellar through the winter.
These days, my husband and I don’t eat potatoes very often at all. A ten-pound bag will last us a long time stored in our cold cellar. Sometimes I will make fries in the oven or hash browns in a cast iron skillet. I’ve sort of been avoiding mashed potatoes because I know that I don’t tolerate dairy products well. (Ironically, my parents were dairy farmers!) I thought that mashed potatoes needed butter and cream to be good. I was wrong!
I had some extra roasted garlic in the fridge leftover from a salad dressing I had just made. On a whim, I just decided to try these garlicky mashed potatoes. On my first attempt, I put in 6 cloves of the garlic, and was blown away with the result! I loved it! Then, I decided to try the same recipe with a whole bulb of garlic. It was delicious!
ROASTED GARLIC IS AWESOME!
I like garlic in all sorts of savoury dishes. Roasted garlic has a much milder flavour than that of the fresh cloves. Roasting it is easy to do.
- Slice the top off a bulb of garlic.
- Drizzle it with olive oil.
- Wrap it in foil.
- Bake in 400 F oven for about 35 minutes until it becomes soft.
- Let it cool enough to handle.
- Squeeze out the soft garlic.
This video shows you how to do it.