Mashed Potato with Garlic Mushrooms
4 large cloves garlic, peeled⠀
3 teaspoons extra-virgin olive oil⠀
2 pounds potatoes, unpeeled, cut into 3/4-inch cubes (about 4 potatoes)⠀
1 cup plain unsweetened almond or other plant-based milk, warm, add more if needed⠀
Pinch pink salt⠀
2 tablespoons minced chives (about 1/4 a small bunch)
1 Cup of mushrooms of your choice (I used portabello)
2 garlic cloves crushed
2 tbsp finely chopped parsley
1tsp of smoked paprika
1tbsp extra-virgin olive oil
Preheat the oven to 350 degrees F. Place 4 garlic cloves on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes.
Meanwhile in a hot griddle add a 1tbsp oil and the crushed garlic, cook for 1 minute.
Add in the mushrooms to the pan. If cooked on a high enough heat they should not give out any liquid.
Serve with a sprinkling of smoked paprika and parsley. Salt & pepper to season.
Strain and return the potatoes to the saucepan.⠀
Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes.
Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary.
Stir in the chives and add salt to taste.
Transfer the potatoes to a serving bowl, garnish with additional chives and serve.