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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
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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.
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.
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.
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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