Roasted Garlic Mashed Potatoes

Thanksgiving is coming early for you, my friends! I am about to share with you one of my signature dishes, that most wait an entire year to enjoy!!! But, because I love you so much, and because I was running low on posts, I have decided to let you in on my secret recipe for the most AMAZING mashed potatoes you'll ever eat :) Roasted garlic mashed potatoes! They are NON-DAIRY, VEGAN (if you don't add the yogurt), and delicious!!!!

What you'll need (enough for 2 people):
5 yukon gold potatoes
1 entire head of garlic, cut in half horizontally
1 tbs. kosher salt
2/3 tbs. pepper
1/4 up non-dairy creamer
2 tbs earth balance at room temperature (vegan soy butter)
1/3 cup non-fat Greek yogurt

1. Preheat oven to 450*
2. Cut the head of garlic in half, horizontally, drizzle with olive oil, and place cut side up in a ramekin/heat-safe ceramic dish (or on a baking sheet lined with foil if you don't have a ramekin). Place in the oven, on top rack, and roast until golden brown (your nose will know when it's read!), about 20 minutes. Remove from oven, and set aside to cool.

*** if you don't have heads of garlic, you can certainly use whole cloves of garlic. just watch them more closely as they roast, so they don't burn***
3. Peel (I know, the worst part!) and cut the potatoes into 1 inch pieces.

4. Place the potatoes in a pot full of COLD water. You want the potatoes and water to heat up together. NEVER use already-boiling water when cooking potatoes. Let cook on high, and, once boiling, salt the water. The potatoes will cook evenly if you do this.
5. After the water has been boiling for about 5-10 minutes, poke the potatoes with a fork. Once they slide off the fork on their own, they're ready to be drained and mashed!

6. Drain potatoes, place back into the pot, add the roasted garlic (to remove them from the heads, squeeze until they fall out), and begin mashing.
7. Once the potatoes are almost completely mashed, but still a little chunky, add the butter (MUST BE ROOM TEMPERATURE!!! WE WANT IT TO MELT INTO THE POTATOES, WITOUT BRINGING DOWN THE TEMPERATURE OF THE POTATOES), salt, and pepper. Mix very well, and mash a little more.
8. Finally, add the non-dairy creamer and the yogurt and mix well!
9. Taste before serving, you may need a little more salt or pepper.
10. Scoop onto a plate (if it's a casual dinner, leave the potatoes in the pot so they stay warm. If you put them into a bowl, the'll get colder much faster. If it's a fancy dinner with more people, then placing into a serving bowl is just fine!)

enjoy :)