… Creamy and Bold Whipped and Fluffy Russets!
Mashed potatoes are a staple side dish in many homes and a must for a complete Thanksgiving dinner. Seasoned with bold yet sweet garlic that’s been oven roasted to mellow it’s harshness, then paired with an herby “perfumed” essence of freshly chopped rosemary, these potatoes will never fall short of flavor. They can easily stand on their own with a little dairy-free margarine and a pinch of salt, or will be a perfect backdrop for luxurious turkey gravy. I even love them as the topping instead of crust when using up my Thanksgiving dinner leftovers to make one of my favorite dishes – Turkey Pot Pie.
This recipe comes together quickly on feast day, or can be made a day ahead (which gives the flavors even more time to bloom), then covered with foil and rewarmed in the oven while the turkey has finished roasting and is resting. A little drizzle of extra dairy-free margarine, or some rosemary-flavored olive oil, and they’ll taste like you’ve slaved over them all afternoon. With my potato-loving family, I know these will definitely be part of our turkey-day spread.
Gluten-free, Dairy-free Rosemary Roasted Garlic Mashed Potatoes
Prep time: 10 minutes
Cooking time: 25 – 30 minutes
Makes: 4-6 servings
1 head garlic
3 large russet potatoes, peeled and cut each potato into 6 chunks
1 cup non-dairy milk substitute – I use So Delicious Unsweetened Coconut Milk
3-4 Tablespoons non-dairy margarine – I use Earth Balance Natural Buttery Spread – soy free
1 teaspoon finely chopped fresh rosemary
1 teaspoon onion powder
salt and pepper*, to taste
1 teaspoon rosemary-flavored olive oil, optional for garnish
sprig of rosemary, for garnish
Preheat oven to 375ºF.
Remove outer layers of “skin” from garlic head. Cut off top of garlic head, exposing the open-tipped cloves but keeping the head intact. Wrap garlic head in foil and twist tightly at top to seal. Place in a baking dish and bake in 375ºF preheated oven for about 25 minutes.
Place potato chunks into pot of cold water, enough to completely cover potato pieces. Place on high heat and bring to boil. Cook while garlic is roasting. Continue boiling for about 15-20 minutes, or until potato is fork tender and pierces easily. Be careful not to cook too long and let the potato become mushy.
Combine milk and margarine in a microwave-safe cup. Heat until margarine has melted and milk is warm. Set aside until potatoes are cooked.
Remove garlic from oven when head “gives” and is slightly tender when gently squeezed. Let rest in foil until potatoes are ready for mashing, then remove from foil and squeeze the entire head of garlic upside down over a bowl. The softened cloves should ooze out easily. Discard the shell, and mash the roasted garlic cloves with a fork. Add to mashed potatoes as directed two steps below.
Drain potatoes and let rest in pan with lid on for about 5 minutes. This will make them fluffier and less starchy when mashed.
Break up the potato chunks by pushing on them with your hand-held mixer beaters (mixer turned off) until well broken into smaller pieces. Pour 3/4 of the milk/margarine mixture into the potatoes and beat on high until mostly smooth. Add rosemary, onion powder, salt and pepper. Add mashed, roasted garlic and remaining milk/margarine mixture (if needed for a light texture). Blend again, incorporating all ingredients but avoid beating excessively, as this will cause the potatoes to become starchy and have a more paste-like consistency. If the potatoes still seem not fluffy enough, add in a bit more milk.
Serve hot, with a drizzle of rosemary olive oil if desired.
*I like to use white pepper in my mashed potatoes. This minimizes the black specks and white pepper has more zip, brightening up the naturally mild potato flavor.
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