Low Sodium Roasted Garlic Mashed Potatoes
Sodium 22 mg
Potassium 719 mg
Phosphorus 69 mg
Protein 5 g
Anyone can boil potatoes and mash them up, but making mashed potatoes that are creamy and delicious can be difficult. Roasted garlic is a potatoes best friend and goes especially well with mashed potatoes. This low sodium garlic mashed potato recipe is very tasty and is sure to impress anyone you serve them to. I really like to roast a bunch of garlic before hand and keep it in the fridge for when I want to use it in recipes like this one. It's so simple to put a bunch of garlic cloves into an aluminum foil pouch, pop it in the oven and boom, delicious roasted garlic!
Ingredients
- 8 Roasted Garlic Cloves
- 8 Yukon Gold Potatoes
- 1/3 cup Oat Milk
- 1 tbsp Olive Oil
- 1/2 tsp Ground White Peppercorns
Instructions
Roasting the garlic
- Pre-heat the oven to 425 degrees. Peel and cut the ends off 8 cloves of garlic. In a bowl, toss the olive oil and garlic cloves together. Poor the garlic into a sheet of aluminum foil about 12 x 12 inches. Fold the foil over the garlic 1 side at a time to create a pouch. Roast the entire pouch in the oven for 20-30 minutes or until browned and slightly translucent.
Boil Potatoes
- While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a stockpot and cover with water. Bring to a boil and reduce to a simmer. Simmer until potatoes are fork tender, about 15 minutes.
Bringing it all together
- After your potatoes are fork tender, strain them and return them back into the stock pot you boiled them in. Place them back over the heat on low (making sure to keep an eye on them) to draw out a bit more of the moisture, about 2-3 minutes.
- Turn off the heat and add in your milk, the roasted garlic, and white pepper. Using a potato masher or heavy-duty whisk, mash up the potatoes until you reach the desired consistency.
Do not over mash them or they will become gummy!
