Roasted Garlic Mash with Mushroom Gravy

• 1 head of garlic
• 1 tbsp of extra virgin olive oil
• 5 lbs of peeled and quartered butter potatoes
• 5 tbsp of non dairy butter (I used Miyokos)
• 1/2 cup plain unsweetened non dairy cream (or sub non dairy milk)
• Salt and pepper to taste
• Top with fresh thyme
  

• 1 8 oz pack Baby Bella Mushrooms chopped
• 1 tbsp olive oil
• 1/2 large diced yellow onion
• 2 cloves of garlic minced
• 1 tsp nutritional yeast
• 1/2 tsp sea salt
• ¼ tsp black pepper
• 1 cup of mushroom broth
• A few sprigs of fresh chopped thyme
• ¼ cup raw soaked cashews
• ¼ cup plain non-dairy milk

Serve hot, topped with fresh herbs and extra non dairy butter!

1. Start by bringing a large pot of salted water to a boil and preheating your oven to 400 degrees fahrenheit.
2. While your water is heating up, prepare your potatoes by peeling and slicing into 1-inch chunks.
3. Next, prepare your garlic for roasting, remove the outer layer of the skin and slice off the top of the garlic cloves about 1/2 inch, leaving the head of garlic intact, but exposing the cloves.
4. Place your head of garlic on aluminum foil and drizzle with olive oil. Wrap the aluminum foil around the head of garlic lightly. Place garlic in the oven and roast for about 35-40 minutes, or until garlic is caramelized and golden brown.
5. Next, put your chopped potatoes in the boiling water and let boil for about 10-15 minutes. Potatoes should be fork tender when they are done.
6. While your potatoes are boiling, prepare your gravy. In a large skillet heat 1 tbsp of olive oil on medium heat. Once heated add your diced yellow onion and cook for 2-3 minutes.
7. Next, add your sliced baby bella mushrooms and minced garlic. Cook until the liquid from the mushrooms is cooked out and you get a nice sear on the mushrooms.
8. Once your mushrooms are seared, sprinkle in your nutritional yeast, sea salt, pepper, and fresh thyme. Stir to combine.
9. Then, add your mushroom broth, let cook for about 5 minutes. Next, prepare your cashew cream by blending ¼ cup raw soaked cashews with ¼ cup plain non-dairy milk. Blend until smooth and creamy.
10. Add your cashew cream to the mushroom mixture and stir until fully combined. Let cook for 1-2 minutes stirring often. Reduce heat to low to keep warm.
11. Once your potatoes are done, take off the heat and drain water.
12. In a large bowl, add your non-dairy butter, non-dairy cream or milk, salt and pepper. Using a potato ricer or potato masher, mash your hot potatoes over top of the butter and cream. This will melt the butter.
13. Once fully mashed, stir to combine, adding more butter or milk if needed. Place off to the side.
14. Next, when the garlic is done roasting, remove from the oven and open the aluminum foil to let the garlic cool.
15. Once cooled, squeeze out the roasted garlic cloves from the head, making sure any skin is removed and add to your mashed potatoes. Stir potatoes to combine, taste and adjust seasoning as needed.
16. Serve you mashed potatoes and gravy hot and enjoy!