with Roasted Garlic & Chives
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- 20 oz Yukon Gold potatoes, cut into 1-inch pieces
- 6 garlic cloves, unpeeled
- 5 tbsp vegan butter
- 4 oz Treeline® Sour Cream
- ¼ oz fresh chives
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 425°F. Rinse potatoes under cold water and transfer to a large pot. Fill pot with cold water until potatoes are just covered and add 1 tsp salt. Bring to a boil over high heat and reduce to a simmer. Cook until potatoes are soft, 18 to 20 minutes.
Place garlic cloves on a small piece of foil, drizzle with 1 tsp olive oil and a pinch of salt, and close the foil. Place the garlic bundle on a baking sheet and roast until garlic is soft and golden brown, 15 to 20 minutes. Set aside to cool. TIP: The roasted garlic should be the texture of a paste.
Drain potatoes and return to the large pot. Once garlic is cooled, squeeze cloves to remove the garlic from its skin, and add to the potatoes. Add butter, sour cream, and a pinch of salt and pepper, and mash with a potato masher or large spoon. Add chives, gently stir, and transfer to a serving dish. Enjoy! TIP: Do not overmix the potatoes, as they will become gluey.