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| DESCRIPTION | SERVINGS: | servings |
INGREDIENTS
- 6 Yukon gold potatoes unpeeled, chopped
- 1/2 cup Vegetable Broth
- 1/4 cup lite coconut milk optional
- 2 tablespoons minced chives
- 1 Tablespoon Fresh Dill chopped
- 1 head of garlic
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, wrap and roast until tender, about 20 minutes.
- Meanwhile, boil potatoes in 1 inch water. Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes.
- Strain and return the potatoes to the saucepan.
- Add the roasted garlic (include any juice that has collected) and vegetable stock to the potatoes.
- Mash with a potato masher until smooth or to the desired consistency, adding additional vegetable stock if necessary. Coconut milk may be added here.
- Stir in the chives and fresh dill
- Salt is not recommended, but if you desire salt, it's best to add it to the dish once it's read to serve.
RECIPE NOTES
What's Thanksgiving without mashed potatoes? This garlicky, dill version is the perfect addition to your nutritarian thanksgiving spread.
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