Dairy Free / Diet Specific / Gluten Free / Recipes / Sides / Vegan / Vegetarian / Whole30

Roasted Garlic Dairy-Free Mashed Potatoes

10.27.15

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soooo. i had a different idea for what we should talk about this week and this isn’t what i initially intended to post – but i’m still working out the kinks on that other idea… and i think it’s going to be goooood.

BUT, let’s be real.  roasted garlic mashed potatoes that are whole30 (as in dairy-free, soy-free, sugar-free, and gluten-free) and completely DELISH.

collage

the cast of characters is relatively small for this one, which is the beauty of it.  

i mean don’t get me wrong, mashed potatoes have a small list of ingredients in general, but today we’re going a little non-conventional without ANY dairy.  no butter.  no milk.  none.  it’s a trick i learned from the doyles – use chicken broth instead!  

so simple! so easy!  and even…. healthy!

mashed potatoes

hopefully you froze up some bone broth when we made it a few weeks ago, because that stuff is PERFECT in this.  and takes the “healthy” aspect up a notch with all those wonderful benefits.

like i said when we first made the bone broth, i make it every time i roast a chicken and i freeze it up in one cup portions for recipes like these!

garlic

i’m sure it might seem like a TON of garlic, but we’re roasting today. and its super simple. and the garlic gets super mellow and sweet.

honestly roasting garlic is one of my favorite things to do because its so quick and easy and it adds a huge punch of flavor.  

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alllll you have to do to roast it is put the garlic on some tin foil, drizzle some olive oil over them, bundle them up in a tin foil packet, and roastttttt.

that’s it. you literally just leave it alone for thirty minutes and its over.

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and then they’ll come out deliciously golden and spreadable and mellowed out and sweet and almost carmel-y.  

have i sold it yet?

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if you need more convincing, i can tell you about what a KILLER combo the garlic and rosemary is?  because it’s classic.

sighhhh.  and its gorgeous. LOOK at how pretty it is!! ^^^^

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honestly, i think the hardest part is cooking the potatoes and making sure they’re all the same size.  i’m the worst at that, i can’t cut uniformly for the life of me.  just do your best attempt to get them similar.  

OH and the best part is that if you use an immersion blender you can leave the skin on!  peeling potatoes was like the WORST when i was little.  i don’t have the patience for it.  i make frankie do it now.  but honestly, you don’t even notice the skin in the potatoes here.

mashing

the immersion blender just makes it SO EASY.  you basically have to do no work.

but you could also use a potato masher if that’s all you have.  (or you could just make your boyfriend do it).  i would consider peeling the potatoes though if you’re going that route.  

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can’t you just smell that rosemary?  wafting in your kitchen?  its so fragrant and lovely.  a little subtle but definitely noticeable.

yes.

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ugh. i just want to jump into that bowl and live in it forever.  

oh.  i should let you know – i use this as a side (obvi) but also, it’s really versatile.  i’ve used them as a topping for shepard’s pie or as a thickener to chicken based soups (it makes them creamy without dairy!)

Print

Roasted Garlic Mashed Potatoes

  • Author:
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes

Ingredients

  • 4 large Idaho potatoes (approximately 3 pounds)
  • 10 cloves of garlic
  • 1 tablespoon olive oil
  • 1 sprig of rosemary
  • 1 3/4 cup broth
  • salt and pepper to taste

Instructions

roast the garlic

  1. Preheat the oven to 350 degrees. Peel the garlic cloves and place in the center of a piece of tin foil. Drizzle the olive oil over the garlic cloves. Fold the foil into a packet and secure with another piece of foil to make sure the oil doesn’t drip out. Roast in the oven for thirty minutes. Let rest for five minutes before opening.

make the potatoes

  1. While the garlic is roasting cut the potatoes into equal sized cubes. Put the potatoes into a large pot and cover with water. Bring to a boil and then reduce to a simmer until fork tender (approximately 5-10 minutes depending on the size of your cubes). Drain the potatoes in a colander and return to the pot. Heat the broth and pour it into the pot. Use an immersion blender to mash the potatoes to a smooth consistency (you can totally use a potato masher too, i just like my immersion blender to make them extra creamy easily). Add the roasted garlic and the rosemary to the potatoes and blend it all together a little. Add in salt and pepper to taste and serve!

Nutrition

  • Serving Size: 6
  • Calories: 226
  • Sugar: 2
  • Sodium: 290
  • Fat: 3
  • Saturated Fat: 0
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 47
  • Protein: 6
  • Cholesterol: 0

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doesn’t it just screaaammmmm healthy thanksgiving side?? (yeah, i’m already thinking about these things)  winninngggg.

Make it? Lemme see it! Hashtag it: #thepikeplacekitchen

InstyTwittahLovingzeblogsPinnypins.

 

  • Cassie

    Yes! I love love love using chicken broth in my mashed potatoes :) Can’t wait to try this. Roasted garlic is the stuff of the Gods xo

    • msashleyrenee

      it really is! hope you love them xoxo

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