Roasted garlic mashed potatoes (gluten-free, soy free and vegan)

Yield 4-6 servings



  1. Place potatoes in a large stock pot, cover with water and add bouillon.
  2. Bring potatoes to a boil, then reduce heat to a simmer. Simmer 20 to 25 minutes, or until the potatoes are fork-tender.
  3. In a small bowl, whisk cashew milk and apple cider vinegar together. Set aside.
  4. Drain the potatoes into a colander then return them to the stock pot. Add cashew milk, one tablespoon olive oil, roasted garlic cloves, and salt and pepper.
  5. Using a potato masher, mash the potatoes to your desired consistency.
  6. Transfer mashed potatoes to a serving bowl and drizzle with remaining two tablespoons olive oil. Garnish with rosemary.

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