Mashed potatoes are a beloved Thanksgiving tradition, but let’s be honest: the science of the food situation means that mashed potatoes made with no dairy are a tough sell with traditionalists. Sour cream, butter and cream aren’t the easiest things to replace convincingly. That’s doesn’t mean vegans need to despair of enjoy amazing potatoes! When you roast potatoes at high temperatures, plant-based oils are what you want to use, vegan or not. Make this recipe full vegan by swapping out the butter at service for a little drizzle of your favorite herb-infused olive oil.
Ten cloves of garlic sounds like a lot, but it sweetens and mellows as it roasts and doesn’t overpower at all. If you want to make this dish vegan, just trade the butter intended for serving with a little olive oil.
Servings: 4 (128 G)
Prep Time: 10 min.
Cook Time: 50 min.
- 1 lb. small (2-inch) white or red potatoes
- 10 garlic cloves
- 1 Tbsp. olive oil
- 1 tsp. fresh rosemary, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. butter
- 2 Tbsp. fresh parsley, chopped
- Preheat the oven to 400ºF. Lightly coat a large baking dish with cooking spray.
- In a large mixing bowl, add the whole potatoes, garlic cloves, olive oil, rosemary, salt and pepper. Mix thoroughly (hands work best) until the potatoes are coated evenly with the oil and spices.
- Arrange the potatoes in a single layer in the prepared baking dish. Cover with a lid or aluminum foil and bake for 25 minutes. Remove the lid or foil. Turn potatoes and bake uncovered until the potatoes are soft and slightly browned, about 25 minutes. Transfer to a serving bowl, mix with butter. Sprinkle with parsley and serve.