A dairy-free take on classic mashed potatoes, enriched with roasted garlic and cream cheese for a smooth and creamy texture, without the need for butter. Perfect for those avoiding dairy, yet satisfying enough for all.
1: Preheat oven to 375°F.
2: Add garlic to a piece of tin foil with cut side up. Drizzle with olive oil then wrap up tightly in foil.
3: Repeat with the second head of garlic, then add to a baking dish and roast until softened and light golden, about 1 hour to 1 hour 20 minutes.
4: Allow garlic to cool while prepping potatoes.
5: Add potatoes to a large pot with 2 tbsp salt and cover with water by at least 2 inches. Cover and bring to a boil over medium heat, then allow to cook until fork tender, about 15 minutes longer.
6: Strain off water and return potatoes to pot to steam dry.
7: Squeeze garlic from the skin and run potatoes and roasted garlic through a potato ricer or food mill.
8: If using a potato masher, note that potatoes will not be completely smooth.
9: Add mashed potatoes back to pot, turn heat to lowest setting, and stir in cream cheese and milk until smooth.
10: Season to taste with salt and pepper.
