2-3 heads of garlic, according to taste, cloves separated
4 tablespoons Earth Balance, or other vegan margarine
2 1/2 pounds potatoes, peeled and quartered
salt and pepper
1/2 cup unsweetened MimicCreme, or non-dairy milk
3 tablespoons chopped fresh chives (optional)
1. Put the garlic cloves into a small pan of boiling water; boil about 2 minutes. Drain, allow to cool slightly, and peel.
2. Melt half the margarine in a small pan over low heat. Add the peeled garlic. Cover and cook until garlic is very soft and golden, about 20-25 minutes; stir occasionally.
3. While the garlic is cooking, cook the potatoes in salted water until soft. Drain and return to the pan.
4. Mash the potatoes with the remaining margarine. Season to taste with salt and pepper, if desired.
5. Remove garlic from heat and mash into the margarine with a fork. Stir in MimicCreme or milk. Return to heat and bring just to a boil, stirring until mixture is smooth.
6. Stir or mash garlic creme into the potatoes. Top with chives, if using.
4 tablespoons Earth Balance, or other vegan margarine
2 1/2 pounds potatoes, peeled and quartered
salt and pepper
1/2 cup unsweetened MimicCreme, or non-dairy milk
3 tablespoons chopped fresh chives (optional)
1. Put the garlic cloves into a small pan of boiling water; boil about 2 minutes. Drain, allow to cool slightly, and peel.
2. Melt half the margarine in a small pan over low heat. Add the peeled garlic. Cover and cook until garlic is very soft and golden, about 20-25 minutes; stir occasionally.
3. While the garlic is cooking, cook the potatoes in salted water until soft. Drain and return to the pan.
4. Mash the potatoes with the remaining margarine. Season to taste with salt and pepper, if desired.
5. Remove garlic from heat and mash into the margarine with a fork. Stir in MimicCreme or milk. Return to heat and bring just to a boil, stirring until mixture is smooth.
6. Stir or mash garlic creme into the potatoes. Top with chives, if using.
