Olive oil and roasted garlic mash recipe
No ratings yet
Olive oil, almond milk and roasted garlic help to take your classic mashed potato to the next level, making this a vegan must-make for your Christmas dinner. So simple to make and easy on your wallet too, you can't go wrong with this recipe.
See method- Serves 6
- 45 mins to cook
- 313 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 garlic bulb
- 1.5kg Maris Piper potatoes, peeled and cut into equal chunks
- 200ml almond milk-alternative
- 5 tbsp extra-virgin olive oil
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1315kJ 313.0kcal
- Fat
- 13g
- Saturates
- 2g
- Sugars
- 2g
- Salt
- 0.2g
of the Reference intake
Carbohydrate 40.5gProtein 5.6gFibre 4.3g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the garlic bulb in foil, place on a small baking tray and roast for 45 mins or until soft.
- Meanwhile, put the potatoes in a large pan of salted water, bring to the boil, then cook for 12-15 mins until tender. Drain and leave to steam-dry for 4 mins.
- Place a fine sieve over the empty pan and push the potatoes through, a few at a time, using a large spoon to help. Gradually add the milk-alternative into the potatoes, stirring all the time, to make a very smooth mash.
- Peel and squeeze the soft garlic cloves into the potatoes along with 4 tbsp olive oil. Mix, season to taste, then drizzle with the final 1 tbsp olive oil to serve.
- Get ahead: Make up to 2 months in advance and freeze. To reheat, thaw completely in the fridge, then warm in a pan over a low heat. Or make 2 days in advance and chill.
- See more Christmas recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
