Garlic and Sage Mashed Potatoes

Serves 6
Another one of those comfort foods, perfect for a cold night, or anytime you want to feel loved.

2 large heads of garlic
1 tsp. Extra virgin olive oil
2 pounds potatoes, preferably Yukon gold, washed and cubed
4 tsp. Fresh sage, minced
½ Cup plain soymilk
5 TBS. Extra virgin olive oil or non-hydrogenated vegan margarine
Salt and freshly ground pepper to taste

  1. To roast garlic: Preheat the oven to 350°F. Slice off the top half inch of each head of garlic, leaving the rest intact. Rub off any excess papery skin and drizzle each head with ½ tsp. of olive oil and some salt and fresh pepper. Wrap the heads in tinfoil, and bake for one hour. Remove from oven and let cool to room temp. When cool enough to handle unwrap the garlic from the tinfoil, and squeeze the heads of garlic from its skin, it should be soft and creamy. Set aside.
  2. Add the cubed potatoes to a large pot of salted water. Bring to a boil and cook until potatoes are tender, around 15 minutes. Drain potatoes well and transfer the potatoes back to the pot.
  3. As potatoes cook, heat the sage and soymilk in a small saucepan over medium heat until hot.
  4. Add hot sage milk, 5 TBS. of olive oil or vegan margarine, and roasted garlic to the pot with the cooked potatoes. Mash and stir well until all ingredients are well incorporated. Add salt and freshly ground pepper to taste. Serve immediately.