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Olive oil and roasted garlic mash recipe

Olive oil and roasted garlic mash recipe

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Olive oil, almond milk and roasted garlic help to take your classic mashed potato to the next level, making this a vegan must-make for your Christmas dinner. So simple to make and easy on your wallet too, you can't go wrong with this recipe. See method

  • Serves 6
  • 45 mins
  • 313 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 garlic bulb
  • 1.5kg Maris Piper potatoes, peeled and cut into equal chunks
  • 200ml almond milk-alternative
  • 5 tbsp extra-virgin olive oil
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    2g 9%
  • Sugars

    2g 2%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 40.5g Protein 5.6g Fibre 4.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the garlic bulb in foil, place on a small baking tray and roast for 45 mins or until soft.

  2. Meanwhile, put the potatoes in a large pan of salted water, bring to the boil, then cook for 12-15 mins until tender. Drain and leave to steam-dry for 4 mins.

  3. Place a fine sieve over the empty pan and push the potatoes through, a few at a time, using a large spoon to help. Gradually add the milk-alternative into the potatoes, stirring all the time, to make a very smooth mash.

  4. Peel and squeeze the soft garlic cloves into the potatoes along with 4 tbsp olive oil. Mix, season to taste, then drizzle with the final 1 tbsp olive oil to serve.

Get ahead: Make up to 2 months in advance and freeze. To reheat, thaw completely in the fridge, then warm in a pan over a low heat. Or make 2 days in advance and chill.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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