Ooooh delectably rich, soft, soothing veggie lover pureed potatoes! Include broiled garlic and you go directly to sustenance paradise. Truly. Are you game? How about we do this! This recipe utilizes a whole head of cooked garlic and it tastes astounding!

To cook a head of garlic you should simply strip off the external flaky layers from the head of garlic and afterward utilize a blade to simply slash off the tips of the garlic. Envelop by tinfoil and pour over a teaspoon of olive oil and rub the oil into the garlic. Close up the tinfoil and prepare in the stove for 35 minutes until impeccably simmered! Give it a chance to cool a little before you pop the garlic out of the cloves with your fingers and afterward squash them up with a fork.

Simmered garlic adds an awesome wealth to these pureed potatoes. Of course, you can make yourself some truly wonderful vegetarian pureed potatoes without it, however once you've had it with simmered garlic you're not regularly going to need to abandon it once more.

Also, it doesn't add much time to the recipe since you need to cook the potatoes in any case, you should have some broiled garlic in a hurry in the broiler simultaneously.

Blend with some veggie lover margarine, soy milk, cooked garlic and some ocean salt and dark pepper. Top with some hacked chives and there you have it, cooked garlic pounded potato flawlessness!

Also try our recipe Mushroom Stroganoff


Delectably cushy veggie lover pureed potatoes with simmered garlic. Rich, rich, garlicky and everything pureed potatoes ought to be. Without gluten.


  • 4 Large Potatoes
  • Head of Garlic
  • 1 tsp Olive Oil
  • 4 Tbsp (60g) Vegan Butter
  • 1/4–1/2 cup (60-120ml) Soy Milk (or other non-dairy milk)
  • Sea Salt and Black Pepper (to taste)
  • Fresh Chives


  1. Preheat the oven to 430°F (220°C). Make your roasted garlic by peeling the outer flaky layers off the head of garlic, then using a knife chop off just the tips of the garlic. Wrap in tinfoil, pour over 1 tsp Olive Oil and rub it into the garlic. Close the tinfoil and bake for 35 mins until perfectly roasted. For pictures and full step by step instructions go to my Roasted Garlic Tutorial.
  2. Peel and slice the potatoes into halves and then slice each half into quarters. Place the potatoes into a pot and cover with water. Bring to the boil and cook covered for around 20-25 minutes until soft.
  3. When the potatoes are cooked, drain the water from the pot and leave the potatoes behind in the pot and allow them to sit for a few minutes as any remaining water on the potatoes will dry off.
  4. Then add the vegan butter and mash in with a potato masher.
  5. Then add the soy milk, starting with 1/4 cup and mashing it in, if it still looks a little dry, add another 1/4 cup of soy milk.
  6. By this time the garlic should be roasted. Using your fingers, pop the cloves of the garlic out, and then mash with a fork. Mash in with the potatoes.
  7. Lastly add sea salt and black pepper to taste.
  8. Garnish with fresh chives and serve.

Read more our recipe : Homemade Turtle Clusters

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