Creamy Garlicky Dill Mashed Potatoes

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 creamy ones I had as a kid.

Serves 3–4

• 1½ lbs (680 g) Yukon gold potatoes
• ¾ cup chicken broth
• ½ tsp nutritional yeast
• 1½ tsp salt
• 2 tsp olive oil
• 2 Tbsp fresh dill, packed

Roasted Garlic

• 1 whole head garlic
• olive oil, for drizzling
• salt and pepper, to taste

Prepare the garlic: Preheat oven to 400°F (200°C).

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. Wrap in aluminum foil and place in the oven for an hour.

Meanwhile, peel and cube the potatoes. Place them in a large pot and cover with water. Bring to a boil and cook until fork tender. Strain, mash, and set aside.

Squeeze the roasted garlic cloves out of their peels. Place in the same pot and combine with chicken broth and nutritional yeast. Simmer over medium-high heat for 1 minute. 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!

(Originally featured in Family Table, Issue 724)