One of my favorite foods growing up was creamy mashed potatoes. My mother served it whenever we had dairy for dinner, and I would eat about three-quarters of the serving bowl. No matter how much I tried, though, I could never achieve a good pareve version. I tried oil, margarine, even dairy-free milk, and none of them were satisfactory. I finally came up with these ratios, and I must say, these mashed potatoes next to a seared steak makes me forget about the dairy ones I had as a kid.
Prepare the Garlic
1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Cut the top off of the head of garlic so that the tops of the cloves are exposed and drizzle with olive oil, then sprinkle with salt and pepper.
3. Wrap in aluminum foil and place in the oven for an hour.
Prepare the Mashed Potatoes
1. Meanwhile, peel and cube the potatoes.
2. Place them in a large pot and cover with water. Bring to a boil and cook until fork tender. Strain, mash, and set aside.
1. Squeeze the roasted garlic cloves out of their peels.
2. Place in the pot you cooked the potatoes in and combine with parve chicken broth and nutritional yeast. Simmer over medium-high heat for one minute.
3. Add the potatoes to the mixture along with the salt, olive oil, and dill. Try not to overmix, since the potatoes can get tough when handled too much. Serve hot and enjoy!
Props and Styling by Bassie Parnes
Photography by Hudi Greenberger