Rosemary & Roasted Garlic Mashed Potatoes with Toasted Almonds

This simple yet decadent mashed potato recipe is made all the more easy with a Weston Potato Ricer. Did we mention that they're also vegan-friendly?

- Ingredients -
1 lb Yukon gold potatoes
1/3 cup coconut milk
1/4 cup coconut butter
3 tablespoons sliced almonds
2 tablespoons fresh rosemary, chopped finely
1/4 teaspoon salt

5-8 cloves roasted garlic, to taste
1 tablespoon olive oil
1 head garlic, top cut off

- Tools -
Weston Potato Ricer

Step One | Roast Garlic
Lay the head of garlic on a sheet of foil. Drizzle with olive oil. Wrap the foil up around the entire head. Broil at 400 degrees for 30-45 minutes, until inside cloves are soft & browned

Step Two | Boil Potatoes
Cube potatoes into 6ths and boil 20 minutes, or until fork-tender.

Step Three | Toast Almonds
Toast almonds in the oven at 400 degrees F for 3-5 minutes, until browned.

Step Four | Prepare Mashed Potatoes
Use a Potato Ricer to smash the potatoes into perfectly fluffy mashed potatoes.

Use a spatula to whip the coconut butter & coconut milk into the potatoes until uniform. Smash the roasted garlic in. Mix in rosemary and salt. Last, cut in the almonds gently so that they're not crushed.

Serve hot with a sprinkle of roasted almonds and a sprig of fresh rosemary on top.

Sample Product Label
Back to top to the top button