We're all for indulging over the holidays, but when moderation is this painless? Sign us up! Creamy roasted garlic and heart-healthy olive oil make smart swaps for weeknight dinners and special occasions alike.
1/4 cup olive oil
4 large cloves garlic, peeled and minced
3 medium Yukon gold potatoes
1. Place the olive oil in a small saute pan set over medium-low heat. Add the garlic, and cook until garlic is soft, about 2 minutes. Remove pan from heat, and set aside.
2. Peel the potatoes, and cut into 1 1/2-inch chunks. Place chunks in a medium saucepan filled with cold water. Add 2 1/2 teaspoons salt. Bring to a simmer over medium heat. Cook until a knife inserted into a potato chunk comes out easily. Drain potatoes in a colander set over a heat-proof bowl, reserving 1/3 cup cooking water. Transfer potatoes and reserved water to aRead More »from Velvety Vegan Mashed Potatoes (That Won't Make You Sad)