(Vegan) Mashed Potatoes

Ingredients:  1 head of garlic, 1/2 c. extra virgin olive oil (divided), 3 lbs of yellow flesh potatoes (peeled and cut into 2 inch pieces), 1 c. potato cooking water (save before you drain your potatoes), 1 t. kosher salt (plus more to taste), ground pepper (to taste), optional toppings include chopped green onions and fresh chopped parsley


1.  Roast the Garlic:  Preheat the oven to 400 degrees.  Slice off the top of the garlic head so that you see all the cross sections of all the cloves.  Drizzle 1 t. of oil on the exposed garlic.  Wrap tightly in foil.  Bake for 35 minutes.  Let it cool.  

2.  Peel, slice, the potatoes and put them into a large pot.  Cover them with cold water by a couple of inches.  Add 2 t. of salt.  Bring to a boil and cook for 15 minutes (or until tend enough for a fork to easily slide in and out).

3.  Save 1 c of water before draining.  Drain.  Place the potatoes back into the pan.  Turn the heat off.  Squeeze the garlic out of the skin into the potatoes and mash with a masher until they are all blended together.  Add 6 T. of olive oil.  Stir or mash.  Thin with potato water a little at a time until you like the consistency.  Season to taste with salt and pepper.  Top with onions and/or parsley.  

*I made these the day before and reheated them in the oven before serving.