Creamy Mashed Potatoes & Roasted Garlic Gravy Recipe

ROASTED GARLIC GRAVY

• 1 head garlic

• 1 tbsp. 1 tsp. olive oil

• 1/4 cup flour

• 2 cups vegetable broth

• Salt and pepper, to taste

• Cut off the top of the garlic head, exposing the tops of the cloves.

• Drizzle 1 teaspoonful of the olive oil on top and place in a garlic roaster (a small baking dish or a section of a muffin tin covered with foil also works).

• Bake covered at 375°F for 1 hour, or until browned and soft. Remove from the oven and let cool.

• Remove the garlic cloves from the head, place in a bowl, and mash well with a fork.

• Heat the remaining olive oil in a saucepan over medium heat. Add the garlic and flour, whisking constantly, until lightly browned. Add the broth, continuing to whisk, and bring to a boil.

• Season with salt and pepper and serve with mashed potatoes, faux turkey, or any other dish that needs a savory upgrade.

Makes 6 to 8 servings

CREAMY MASHED POTATOES

• 5 large potatoes, peeled and diced

• 1/2 cup raw cashews (optional)

• 1/4 cup water (optional)

• 1 cup nondairy creamer

• 2 tbsp. vegan margarine

• 1/4 cup fresh chives, chopped

• Salt and pepper, to taste

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes, or until tender.

• Blend the cashews and water until smooth.

• Drain the potatoes and place in a bowl with the nondairy creamer, vegan margarine, chives, cashew cream, salt, and pepper. Mix until smooth. Serve with your favorite gravy.

Makes 6 to 8 servings