Vegan Mashed Potatoes

Ingredients

2 large Idaho potatoes
1/4 head of roasted garlic (see additional recipe below)
1/2 cup red pepper, chopped (I used a handful)
2-3 tbsp Olive oil
1- 1 1/2 cups Vegetable stock (i used a fat-free version)
Chives, chopped
Salt + fresh ground pepper

Directions

1. Cook potatoes (I peeled and cut the potatoes into large wedges and boiled for 20-25 min, until fully cooked).
2. In pan, roast red peppers in about 2-3 tablespoons olive oil until cooked through (the longer you can roast without burning, the better).
3. Mash potatoes with:
   • the red pepper and oil,
   • roasted garlic,
   • chives,
   • pepper
4. As you mash, add in veg stock for consistency, I also added some water.
5. Taste before adding salt and additional oil if necessary.
   • the veg stock has sodium, so be careful when adding more salt
6. Garnish with chopped chives

Roasted Garlic

1. Remove outer layers from garlic head
2. Cut off top to expose garlic cloves
3. Place on piece of aluminum foil
4. Drizzle olive oil over garlic, so it soaks in and is fully coated
5. Wrap in aluminum
6. Cook in 400° oven about 30 min until cooked through (I started checking it at the 25 min mark)
7. Remove cloves and mash