ROASTED GARLIC MASHED POTATOES WITH POMEGRANATE AND MINT

(serves 6)

INGREDIENTS

For the roasted garlic mashed potatoes:

4 pounds russet potatoes, peeled and cut into chunks 2 whole heads of garlic

4 Tbsp olive oil

1 /2 cup vegan cream cheese 1 1/2 to 2 cups oat or hemp milk

6 Tbsp unsalted butter

Salt and black pepper to taste

For the pomegranate and mint topping:

1/2 cup pomegranate seeds 2 Tbsp fresh mint leaves, chopped

Zest of 1 lemon

Salt and black pepper to taste

PREPARATION

For the roasted garlic mashed potatoes:

1. Preheat your oven

to 400°F.

2. Cut the top off the heads of garlic to expose the cloves, drizzle with olive oil, wrap in aluminum foil, and roast in the preheated oven for about 45 minutes or until the garlic is soft and fragrant. Allow it to cool. 3. While the garlic is roasting, place the potato chunks in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. 4. Drain the potatoes thoroughly and return them to the pot.

5. Squeeze the roasted garlic cloves from the skin and add them to the pot with the potatoes.

6. Add the butter and oat milk and cream cheese to the pot. Using a potato masher or a hand mixer, mash the potatoes until smooth and creamy. Season with salt and black pepper to taste.

For the pomegranate and mint topping:

1. In a small bowl, combine the pomegranate seeds, chopped fresh mint leaves, and lemon zest.

2. Season the mixture with a pinch of salt and a dash of black pepper. Toss gently to combine.

For serving:

1. Transfer the creamy Roasted Garlic Mashed Potatoes to a serving bowl.

2. Sprinkle the Pomegranate and Mint topping over the mashed potatoes.