Last night I made the best garlic mashed potatoes of my life. I normally make mashed potatoes with milk or almond milk, but I didn’t have any on hand, so I decided to try vegetable broth and olive oil. A friend of mine told me a while ago that she used chicken stock, but since my friends who were over were vegetarian, that wasn’t going to work. This recipe is gluten-free and perfect for vegetarians or vegans.
Best Garlic Mashed Potatoes
- 1 bulb of garlic
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 5 lb bag of yellow potatoes
- 1 to 1.5 cups of vegetable broth
- 1 stick of butter (or butter substitute, I used Earth Balance Soy Free Buttery Stick)
How to Make the Best Garlic Mashed Potatoes
- Start by peeling the garlic. Put the garlic in aluminum foil and coat it with olive oil, then roast it in the oven for a half hour.
- Wash the potatoes and cut them up. Then boil them as you would when you make mashed potatoes. I always add a pinch of salt to the water.
- Melt 1 stick of butter once the potatoes are boiled.
- Put the potatoes into a big bowl.
- Add 1 cup of vegetable broth and 1 tablespoon of olive oil.
- Pour in the melted butter.
- Add the teaspoon of salt.
- Mix with a hand mixer. The potatoes will take on a super creamy (almost cheesy) texture.
- Add the roasted garlic and mix some more.
This made about 10 servings.
This is my new way to make mashed potatoes because they were amazing. I wish I had tried vegetable broth with olive oil sooner! They’re the key to the best mashed potatoes you’ll ever have!
What’s your favorite way to make garlic mashed potatoes?