Whipped potatoes are the best kind of comfort food, and they're super easy to make. And the roasted garlic takes these whipped potatoes to a whole new level of deliciousness!
6 large russet potatoes, peeled and cut
1 whole bulb roasted garlic
6 Tbsp vegan butter
1/2 cup non-dairy milk
1/2 to 1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
Rosemary or parsley for garnish (optional)
Peel and cut the potatoes into one and a half-inch cubes and place them in a large pot of cold water. Let the potatoes soak for a few minutes, then drain the potatoes and rinse clean. This process will remove some of the starch and keep your spuds from becoming "sticky" or "paste-like."
Fill the pot again with fresh, clean cold water and place it on the stove over medium-high heat. Bring the water and potatoes to a boil. Continue to cook for approximately 8 - 10 minutes or until the potatoes break apart easily when inserting a fork.
Remove from heat and strain off the water. Place the potatoes back into the same pot and add the roasted garlic, butter, and milk.
With an electric mixer, blend the potatoes until smooth. Stir in salt and pepper. Taste and adjust seasonings as needed.
Place the potatoes into a serving bowl and garnish with a sprinkling of rosemary, parsley, or chive for the finishing touch. Serve immediately.
If you prefer potatoes with a little more texture, switch out the blender for an old-fashioned potato masher. Either way, they'll be delicious! Store leftovers in the refrigerator and enjoy them for up to three days.
Smothering these whipped potatoes in our delicious Amber Gravy is delicious!