Ingredients 

• 2 large garlic bulbs, roasted
• 2 tablespoons olive oil, (for roasting garlic)
• 2 pounds russet potatoes, peel half + cut into fourths
• water to cook potatoes
• 1/4 cup almond milk
• 1 1/2 teaspoons salt, to taste
• 1/2 teaspoon ground black pepper
• 1/4 cup vegan butter, chopped
• 1/4 cup fresh chives, for topping

Instructions

Roasted Garlic

1. Preheat oven to 400°F/205°C.
2. Peel the loose outer papers off the bulbs of garlic. (No need to peel the cloves completely, just remove any loose bits.) Cut off the top 1/4 of the bulb so garlic flesh is exposed. Wrap bulbs in aluminum foil, drizzle with oil, and bake for 30-40 minutes, until garlic bulbs are light brown and soft.
3. Let cool until they are easy to handle.

Mashed Potatoes

1. Wash potatoes and peel half of them, and chop into fourths.
2. Add potatoes and 1 teaspoon of salt to a pot of water and bring it to a boil. Turn down to a simmer and cook for about 15 minutes (until the potatoes are fork-tender). Drain potatoes and return to the pot (off the heat) for excess moisture to evaporate.
3. Mash the potatoes using a potato masher. (You can do this in the same pot you just cooked them in or in a mixing bowl.)
4. Squeeze the roasted garlic out of its paper into the pot, then add vegan butter, ground black pepper, remaining salt, and almond milk to the potatoes, and combine thoroughly.
5. Serve with chopped chives on top, butter, or vegan gravy.