Preparation Time: 1 hour, 15 minutes

Today's recipe makes for a great side dish to go with a Tofurkey dinner -- it's vegan roasted garlic mashed potatoes. This creamy mashed potato recipe delivers the rich flavor of garlic and chives combined with the creamy texture of mashed Yukon gold potatoes and olive oil.

This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.

Ingredients:

1. 2 tbsp. minced chives, plus extra for garnish

2. Kosher salt

3. 1 cup almond milk, or more as necessary

4. 2 lbs. Yukon gold potatoes, unpeeled and cut into 3/4" cubes (~4 potatoes)

5. 3 tsp. extra-virgin olive oil

6. 4 large cloves of garlic, peeled

Directions:

1. Set your oven to 350 F for preheating.

2. Set your garlic on a piece of aluminum foil and lightly drizzle in 1 tsp. of your olive oil.

3. Wrap the oil-coated garlic in the foil and roast in the oven at 350 F until it has become tender. This should take around 20 minutes.

4. Put your potatoes in a saucepan that is large enough to fit them all. Cover them with 1 inch of cold tap water and bring it to a boil

on your stove.

5. Reduce the contents of the saucepan to a low simmer and allow to cook for 20 minutes or until the potatoes have become very tender.

6. Strain the potatoes and return them to the saucepan.

7. Toss the roasted garlic and any juice that it has collected, 2 remaining tsp. of olive oil, almond milk and 1 1/4 tsp. of salt into the mix with your potatoes.

8. Use a potato masher to to mash them down until they become smooth or to your desired consistency. Add extra almond milk as needed.

9. Stir in the chives and sprinkle with salt. Pour the mashed potatoes into a bowl for serving and garnish them with extra salt and chives, if desired.

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