Roasted Garlic Mashed Potatoes with Coconut Milk

Slice a head of garlic in half and add half a teaspoon of dried rosemary on each slice.

Place the heads of garlic on a piece of foil with the slices facing up then wrap up the foil packet.

Roast for one hour at 400 F (200 C).

Let them cool before handling.

Squeeze the garlic cloves from their paper shell into cooked potatoes, there’s no need to remove any rosemary stuck to the garlic.

Wash and scrub the dirt off the potatoes, peel them if you prefer, then cube the potatoes to be about 1 inch thick.

Add the cubed potatoes to a pot, cover with water to where there’s about an inch of water above the potatoes, and salt the water generously (roughly 1 tablespoon of salt).

Bring to a boil and cook for around 15-20 minutes or until you can poke a piece of potato with a fork and the potato falls off.

Drain the potatoes and add them back to the pot, put the lid on, and steam for 5-10 minutes off the burner.

While the potatoes are steaming warm up the coconut milk and dairy-free milk, don’t boil just warm them up.

To the potatoes add the roasted garlic, 1 teaspoon salt (or to taste), and mash into the potatoes.

Add a ladle full of coconut milk mixture at a time and mash the milk in. Continue adding ladles of milk and mashing. The potatoes will absorb the milk.

Depending on the potatoes and your desired consistency you may not need all of the milk mixture or if you need more add a little more dairy-free milk.

Taste for seasoning, and adjust if needed.  Then garnish with chives, parsley, or pepper.