INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 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
- 1/4 cup GO VEGGIE Lactose Free Grated Parmesan Topping
INSTRUCTIONS
- 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
