1mediumGarlic Headtop trimmed off to expose cloves
drizzleOliveOil
Salt and Pepperto taste
FOR THE POTATOES:
1 1/2lbsRed Potatoeswashed, peel on and cut into large dice/chunk
1/4cAlmond Milkany non-dairy milk will do
2tblCanned Coconut Milk
1tbspVegan Margarine
Parsleychopped, plus a sprig for garnish
Instructions
Preheat oven to 400 degrees and trim the top of the garlic head to expose the cloves. Drizzle with olive oil and sprinkle salt and pepper. Wrap in aluminum foil and roast for about 40 minutes or until soft. Allow to cool enough to handle.
Wash the potatoes and cut into a large dice. Boil with the skins on until fork tender. While warm, mash the potatoes.
In a small sauce pan, add the vegan margarine, almond milk and canned coconut milk. Season with salt and pepper. Add to the potatoes and squeeze the garlic into the pan. Give a mash until it comes together, taking care to leave some chunks and skins intact.