Garlicky Mashed Potatoes

Nutrition

Calories: 154kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Fiber: 3g

These mashed potatoes are sooo garlicky and delicious and go great with the high protein mushroom gravy recipe we also have. Highly recommend serving both at your next holiday gathering!

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Servings 6

Ingredients

1/2x1x2x3x4x

• ▢ 2 bulbs garlic peeled
• ▢ 3 medium russet potatoes peeled, cubed
• ▢ 1/2 cup soy milk, unsweetened
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon Italian seasoning
• ▢ olive oil (this will be used to make the garlic confit)

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Instructions

 

• Pre-heat oven to 250 F
• In a very small oven-safe dish, place peeled garlic, and cover garlic with olive oil
• Cook garlic for around 90 minutes until soft and browned
• In a boiling pot of water, cook your (peeled and cubed) potatoes for 15 – 20 minutes, until fork tender
• Remove the garlic from the olive oil, while getting as little oil as possible with it
• With your stand mixer (or hand mixer), combine the potatoes, garlic confit, soy milk and seasoning until well mixed

Equipment

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Stand Mixer ((or hand mixer and bowl))

Notes

Soy-free Option:

• Use a different non-dairy milk other than soy milk – I like Oat Milk for this.

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Did you make this recipe?Mention @proteindeficient.vegan

Additional Information

• When you’re adding in the garlic confit to the mashed potatoes, be sure to get as much oil off of the garlic as possible so that you’re not throwing in unnecessary calories and fat.
• Save the olive oil from your garlic confit to cook in; it will add a nice garlic flavor!
• Pair this with the high protein mushroom gravy recipe for awesomeness:
  • https://proteindeficientvegan.com/recipes/vegan-mushroom-gravy

Mashed potatoes are already awesome, but with garlic – WOW! This garlicky mashed potatoes are pretty easy to make, and while they’re not my normal high protein recipe, they pair really nicely with the high protein mushroom gravy!

Ingredients

• Garlic – I like to use fresh garlic because I think it tastes better, but you can also use pre- peeled.
• Russet potatoes
• Soy milk – I prefer soy milk because it’s the most protein dense plant milk. If you have a different preference, feel free to use that instead. I would recommend something more creamy like Oat though!
• Salt – adjust to taste.
• Italian seasoning – this adds a lot of flavor!
• Olive oil (this will be used to make the garlic confit) – we will not be using all of this olive oil in the final product. The olive oil is used to make the garlic confit. I like to save the leftover olive oil to use for cooking throughout the week (I would recommend storing the leftover oil in the fridge).

Directions

• Pre-heat the oven to 250 F.
• Peel the garlic.
• In a very small oven-safe dish, place peeled garlic, and cover garlic with olive oil. The smaller the dish, the less olive oil you’ll need to use!
• Cook the garlic for around 90 minutes until soft and browned.
• Peel and cube the potatoes.
• In a boiling pot of water, cook your (peeled and cubed) potatoes for 15 – 20 minutes, until fork tender.
• Remove the garlic from the olive oil, while getting as little oil as possible with it. Save the garlic-infused olive oil for cooking throughout the week – I like to store mine in the fridge.
• With your stand mixer (or hand mixer), combine the potatoes, garlic confit, soy milk and seasoning until well mixed. They should be nice and fluffy!

Silly Little Haiku

I love potatoes

Garlicky Mashed Potatoes

I will eat them all