Vegan Mashed Potatoes With Roasted Garlic

• 1 head garlic
• 1 teaspoon olive oil
• 4 pounds Yukon gold potatoes
• 3/4 cup unsweetened almond milk room temperature
• 3 tablespoons vegan butter softened, for mixing
• 3 tablespoons extra virgin olive oil for mixing
• 1 1/4 teaspoons salt for mixing
• 1/4 teaspoon ground white pepper or black pepper, for mixing
• salt optional, for serving
• ground white pepper or black pepper; optional, for serving
• vegan butter Additional, or extra-virgin olive oil, optional, for serving

1. Preheat oven to 400u0b0F.
2. Slice about 1/4 off top of head of garlic to expose some cloves. Rub all over with olive oil. Wrap garlic head in a small sheet of foil.
3. Place garlic packet directly on middle rack of oven. Roast until garlic is tender (open up to check), 30 minutes.
4. Check to see that garlic is done. Remove from oven or add time as needed.
5. Let garlic stand until cool enough to handle. Meanwhile, peel potatoes and cut into 1-inch chunks.
6. Put potatoes in a large saucepan or Dutch oven and add water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 15 minutes; drain. Return potatoes to saucepan.
7. Add almond milk, vegan butter, olive oil, salt, and pepper to potatoes; mash until fairly smooth.
8. Squeeze roasted garlic out of papery skins and add to potatoes. Stir to combine. Season to taste with more salt and pepper if you like.
9. Transfer to a serving bowl and top with additional vegan butter or olive oil if you like.

garlic, olive oil, gold potatoes, unsweetened almond milk, butter, extra virgin olive oil, salt, ground white pepper, salt, ground white pepper, butter

Taken from www.yummly.com/recipe/Vegan-Mashed-Potatoes-with-Roasted-Garlic-9083691 (may not work)