Vegan Garlic Herb-Scented Mashed Potatoes
 
Prep time
Total time
 
Why have normal mashed potatoes when you can swirl them with garlic confit, scent the milk with steeped herbs and bake the top, a la "twice-baked" potatoes?
Author:
Recipe type: Side Dish
Serves: 10 servings
Ingredients
  • 5 pounds yukon gold potatoes, cut into 1½ inch chunks--see note about peeling*
  • 2-3 medium to large heads garlic, about 1 cup peeled cloves see notes below*
  • 1 cup extra virgin olive oil, or enough to cover garlic cloves in a small saucepan
  • 1½ cups no-chicken broth or vegetable broth
  • 2 cups unsweetened plant based milk, such as almond milk
  • 3 4-inch sprigs rosemary
  • 2 sprigs sage leaves
  • 3 sprigs thyme, plus additional picked leaves to garnish
  • salt to taste
  • 2 tablespoons olive oil (not extra-virgin), or other neutral oil with a higher smoke point.
Instructions
  1. Cover the potatoes in cold water in a large saucepan and bring to a boil. Salt the water generously and boil for 8-10 minutes, or until the potatoes can be pierced with a fork but aren't too starchy.
  2. Pass the potatoes through a food mill or potato ricer, or mash with a potato masher. Put them back into the saucepan and set aside.
  3. Place peeled garlic cloves in a small saucepan and cover with the extra-virgin olive oil. Heat on medium-low heat to the point where small bubbles are rising from the cloves. Watch them often and turn the heat up or down to maintain a very gentle "simmer". If they heat up too much and start to bubble vigorously and fry, remove from heat and put back over a low burner until they gently bubble. Cook for about 45 minutes, or until they are very tender, mashable, and their flavor is sweetened without the sharp edge. Remove the garlic from the oil, reserving the oil. Mash the garlic cloves with a fork in a small bowl and set aside.
  4. Put the herb sprigs into a medium saucepan with the broth and milk. Bring to a boil then lower to a simmer and cook for 2 minutes. Turn off the heat, and bash the herbs with a muddler or wooden spoon to release more of their flavor. Allow the herbs to steep in the hot liquid for 20-30 minutes. Remove the herb sprigs when ready to use the liquid.
  5. Preheat oven to low broil.
  6. Reheat the mashed potatoes over low heat in the saucepan. Fold and stir the mashed garlic and ¼ cup of the garlic oil into the mashed potatoes. Reheat the broth-milk mixture to just below a simmer, and stir it into the mashed potatoes. Season with salt to taste and transfer to a baking dish (I used a deep Swirl the top with a spoon to make it textured and brush the top with olive oil (not extra-virgin).
  7. Broil the potatoes a couple inches below the heating element for about 8-10 minutes, supervising very closely and rotating the dish every couple minutes after the first four minutes cooking time to achieve an even deep golden color.
Notes
*If using a food mill, there is no need to peel. The potatoes will have more flavor when cooked with their peels on. If using a potato ricer or potato masher, peel the potatoes before cutting.

*Don't fear the seemingly insane amount of garlic. When poached in oil, it becomes sweet and neutral, almost like roasted garlic but more tender. If you're a garlic lover and really want the flavor to come through, use 3 heads. If you want the garlic flavor to be more subtle in the background, use 2 heads, or in any amount to taste.
Recipe by Spoon With Me at https://spoonwithme.com/twice-baked-vegan-garlic-herb-scented-mashed-potato-bake/