One of my favorite comfort foods is mashed potatoes. I would eat them on a boat, with a goat, on a plane in the rain, etc. And when I say with a goat, I mean we would be chillen and maybe the Goat’s name is Fred and he’s wearing some groovy pajamas. This quickly became a weird hallucinogenic dream, let’s get back to the potatoes!

So not only do I love mashed potatoes, because who doesn’t? I also love roasted garlic and when you put the two of these things together that’s when the magic happens. I was also feeling a bit cheesy so I threw a half cup of vegan nacho cheese in with them and something wonderful occured. It was so wonderful that the dinner I had planned for Alpha and I the following day with the leftovers was canceled. Somebody got home from work late at night and discovered the potatoes and ate most of them. (That somebody was Alpha.) I will make more in the future because they were a hit.

Cheesy Roasted Garlic Mashed Potatoes

Prep Time: 10 mins | Cook Time: 1 hour

Servings: 4

Ingredients:

7-8 russett potatoes (peeled)

4 tbsp vegan butter (I used Earth Balance)

1/2 cup coconut cream (or use the solid coconut from the top of a can of full fat coconut milk)

1 tbsp chives, chopped

sea salt and pepper to taste

more chopped chives for garnish

Roasted Garlic

1 bulb of garlic

1/2 tsp olive oil

Vegan Chipotle Cheese Sauce

1 cup cashews, (soaked overnight or at least 4 hours)

3 tbsp chipotles in adobe sauce (both the chipotles and the sauce, I used Herdez brand which is gluten free)

3 tbsp nutritional yeast

1/2 cup filtered water

1/2 tsp sea salt

Preheat oven to 400 degrees and also start to boil a large pot of water for the potatoes on high heat. Take the bulb of garlic and remove most of the extra papery skin from the garlic. Make sure to leave enough to leave the bulb intact. Cut off about a 1/4 inch of the top of the bulb and drizzle with olive oil. Wrap the bulb in aluminum foil and place on a sheet tray and put in the oven for 35 minutes.

While the garlic is roasting, add the potatoes to the boiling water and boil for about 30-35 minutes or until fork tender.

To make the vegan chipotle cheese sauce; add cashews, chipotles in adobo, nutritional yeast, water and sea salt to a blender and blend until smooth.

Once the potatoes are done, drain them and then return them to the pot. Add the vegan butter, coconut cream, chipotle cheese and roasted garlic and mash until smooth. Add in the chives and stir them in to incorporate and season with sea salt and pepper to taste. These are a great side dish or you could just fill up a giant bowl and eat them by themselves. Either way they are delicious!

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