Gluten and Casein Free Garlic Mashed Potatoes

Spice up ordinary potatoes with a splash of garlic flavor.

The prepared garlic is also great spread on butter and drizzled with olive oil.

• 2 heads garlic
• 1 t olive oil
• 5 pounds Yukon Gold potatoes
• 1 T salt
• 1 cup buttermilk (Soy, Rice or Almond Milk plus 1 T lemon juice for CF)

Preparing the Garlic

Preheat the oven to 375 degrees F.  Separate the garlic heads into cloves and peel them.  Put cloves on a piece of foil and drizzle with olive oil.  Fold foil over, crimp the edges and bake for about 30 minutes. 

Garlic should be soft and starting to brown.

Mash the garlic with the buttermilk or CF alternative.

Cook the Potatoes

Peel potatoes and boil in 1 t salt until tender, about 20 minutes. 

Add to the garlic mixture and mash with a potato masher or large wooden spoon.  Do not mash Yukon potatoes for too long or they will become mushy. 

Add salt and pepper to taste.