Once the potatoes are mashed you can go two ways, either butter and milk and/or cream, or keep them dairy-free by adding vegetable broth and a vegan butter.
Make Ahead: The potatoes and garlic can be mashed, minus their final add-ins, cooled and stored in the fridge up to 3 days in advance.
Garlic Roast Mashed Potatoes
Ingredients
- 1kg medium-size potatoes, cut into chunks
- 4 to 6 large cloves garlic (peeled, left whole)
- 1 1/2 teaspoons celery seed
- 1 1/2 teaspoons powdered mustard
- 1 teaspoon sweet paprika
- 1/4 cup extra-virgin olive oil, or more as needed
- coarse salt
- Freshly ground black pepper
- 4 to 6 tablespoons unsalted butter, cut into small chunks
- 1/2 to 3/4 cup heavy cream or whole milk
Directions
- Position a rack in the upper third of the oven; preheat to 200 degrees.
- Combine the potatoes, garlic (to taste), celery seed, powdered mustard, sweet paprika and the 1/4 cup of oil in a large mixing bowl; toss to coat evenly, then spread on a large rimmed baking sheet, including all the oil. Season lightly with salt and pepper.
- Roast (upper rack) for 40 to 45 minutes, stirring them once or twice, until tender, sizzling and lightly browned.
- Immediately transfer the potatoes, garlic and all the pan drippings to a mixing bowl; use a potato masher to break it all down.
- The mix should be seasoned well enough; add the butter and the cream (both to taste), then stir until melted and well incorporated. Serve warm.
As soon as you have mashed the mixture, add 1/2 to 3/4 cup no-salt-added vegetable broth and up to 4 tablespoons vegan butter, stirring until well incorporated. Drizzle with more oil, just before serving.