- 6 medium/average-sized Yukon Gold potatoes (about 200 grams each)
- 1 tsp salt for cooking the potatoes
- 1 whole bulb of garlic
- 1/4 cup finely chopped chives
- 1–2 cups of the potato cooking water
- salt and pepper, to taste
- Pre-heat the oven to 400 degrees.
- Slice the top off the bulb of garlic so a bit of each clove is exposed. Wrap the clove in foil and roast in the oven for about 30-40 minutes until soft and squishy. Open the foil packet and let cool enough to handle.
- While the garlic is roasting, bring a large pot of water to a light boil stovetop over medium-high heat with 1 tsp of salt.
- Chop each potato into 6-8 chunks. Once the water is boiling, add the potatoes and boil for about 15 minutes until easily sliced with a knife.
- Reserve 2 cups of the potato cooking water.
- Drain the potatoes then dump the potatoes back into the pot.
- Add 1 cup of the cooking water, squeeze in the roasted garlic and add a generous pinch of sea salt.
- Use an immersion blender to pulse until smooth. Try not to over-mix though as they can be come a bit gluey. If you don’t have an immersion blender, use a potato masher. Add more cooking water as needed to reach your desired consistency. I used 1.5 cups total.
- Stir in the chopped chives and season with additional salt and pepper, to taste.
- Serve right away (try it with mushroom gravy) or store in the fridge in a sealed container for up to 5 days.
This recipes makes 4 large or 6 regular-sized servings. The nutrition facts are estimated for 1 of 6 servings.
Keywords: healthy, thanksgiving, oil-free, without butter, no cream, whole food plant-based