I decided to start this week with a simple enough recipe. I mean, mashed potatoes, how hard can it be? In this recipe, you just add a few extra ingredients to potatoes and then you’re good to go. But oh, that garlic flavour…. yum.

 

 

As late Anthony Bourdain said, “Garlic is divine”. In this recipe, garlic is not really “in” the mashed potatoes, but it is infused in the cream and milk for a while to get as much flavour of it as possible without making it too strong to compete with potato’s own flavour. I got the inspiration for this technique from a Bon Appetit recipe.

 

 

 

I like mashed potatoes silky smooth, but I don’t like it too creamy. So this recipe provides a good amount of smoothness, but not an extreme creaminess. You can increase the extra ingredients of dairy-free milk, cream and butter little by little keeping the same proportions to make your potatoes creamier.

 

You can perfectly add finely chopped herbs of your choice to create more flavours, for example chives is an amazing addition. Enjoy!
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Ingredients:

 

Difficulty: Easy
(serves 4)

 

Printable PDF-recipe (no photos)

 

1 head of garlic, only the outer papery thin skins taken off
1.5 dl + 2 tbsp (or 3/4 cup) oat milk (or any other dairy-free milk)
4 tbsp oat cream (or any other dairy-free cream)
1 kg higher starch potatoes
1/2 + 1/2 tsp salt
7 tbsp + 2 tsp (or 115 gr.) vegan butter, chopped into small pieces

 

optional addition:
some herbs, finally chopped, folded into the potatoes in the end, like chives

 

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1. Cut the garlic head in 2 pieces horizontally.

 

 

 

2. In a small saucepan, put oat milk, cream and all garlic pieces and put the saucepan aside.

 

 

 

 

 

3. Peel and wash the potatoes. Put 2 lt. water in a large pot. Add 1/2 tsp salt and potatoes, cover the pot and put on medium high heat. Cook the potatoes until they are very tender but not too tender so that they do not break apart.

 

 

 

 

4. When the potatoes are cooked, put the saucepan on medium heat and let it warm until it just starts boiling.

 

 

5. In the meantime, mash the potatoes while they are still hot. I used a potato ricer for this.

 

 

6. When the potatoes are mashed and milk mixture comes to a boil, take the saucepan away from heat and strain the mixture into the potatoes, discarding the garlic. Fold well.

 

 

 

7. Add half of the butter and fold well.

 

 

 

8. Add the other 1/2 tsp salt and the remaining butter and continue to fold until all the butter melts. Taste and add more salt if needed. Transfer to a serving bowl, fold in some chopped herbs if you like and enjoy!