Serving Size: 8
Preparation Time: 1:40


  • 1 large head garlic, split in half horizontally
  • 1 teaspoon olive oil
  • 3 large baking potatoes, peeled & quartered
  • 3 tablespoons vegan butter
  • 1 cup soy milk
  • Salt, to taste
  • 1/4 teaspoon ground white pepper


  1. Preheat oven to 200C.
  2. Drizzle garlic with oil. Wrap securely in foil; roast 30 to 40 minutes, or until soft. Cool, then squeeze garlic out of skins; refrigerate. Discard skins. (If desired, garlic can be roasted the day before.)
  3. Cover potatoes with water, add salt and bring to a boil. cover; cook 20 to 30 minutes, or until fork-tender. Drain; reserve cooking water.
  4. Mash potatoes well. Add garlic, butter, salt, pepper and soy milk.
  5. Whip potatoes, adding reserved cooking liquid 1/4 cup at a time until potatoes are fluffy and light but still hold shape.