Roasted Garlic & Cream Cheese Mashed Potatoes, with Cider & Sage Gravy

Mashed Potatoes & Gravy are a staple for any holiday dinner… or most dinners in general, let’s be honest. I wanted to bump things up a bit this year with the creamiest, most deliciously fragrant, buttery mashed potatoes & some apple cider & sage gravy. Trust me, you’ll be OBSESSED in no fucking time.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Vegan Cream Cheese & Grated Parmesan Cheese. They’re so dang good and really send this recipe over the top.

First you’ll want to start out by roasting your garlic heads. Cut the tops off, drizzle with olive oil, and season with salt / pepper & and wrap each head individually completely with aluminum foil. Place them all on a baking tray & add to a 400F oven for one hour. Allow to cool for 20-30 minutes before trying to handle, unless you want to burn your hands off haha.

For the mashed potatoes, start by cubing your potatoes into fourths, then add them to a pot with salt and cold water. Bring to a boil, and allow to cook until fork tender. You want to start out with using cold water to insure even cooking throughout the potatoes. Once they’re fork tender, add them to a potato ricer, and process all of them until smooth (the ricer will also remove the skins).

While your potatoes are cooking, you can making your herb infused almond milk. Add your almond milk to a pot with rosemary & thyme, and heat over medium-low until the milk is warm. Once it’s warm, reduce the heat to low and allow this to cook for about 30 minutes, stirring frequently.

Add your room temperature cream cheese, vegan parmesan, vegan butter, salt to taste, roasted garlic cloves, and your strained infused almond milk to the riced potatoes. Start out with less almond milk, mix well, and keep adding more until they’re smooth and creamy to your liking. I like mine to be a but looser, so I usually add more almond milk, but if you like them thicker, add less.

For the gravy, add your butter to a sauce pot over medium heat until melted. Then add in your flour (you can use gluten free), and whisk to form a roux. Cook for 1-2 minutes until the flour is “cooked off”. Slowly pour in your apple cider while whisking constantly until the roux and the cider are combined. Then add in your vegetable broth, whisk again, then your dijon mustard, salt / pepper to taste, and sage leaves. Bring to a boil, then reduce to a simmer & allow to cook until it’s reached your desired thickness.

Serve your mashed potatoes in a large bowl, creating a swirl on top. Add a few cubes of vegan butter & some fresh cracked black pepper, then serve your gravy on the side so everyone can add how much they like!

But that’s it! Super easy, super delicious, and definitely something amazing to make for the holidays (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Roasted Garlic & Cream Cheese Mashed Potatoes, with Cider & Sage Gravy

Looking for THE BEST mashed potatoes and gravy for your holiday dinner? That also happen to be vegan? Look no further! These will have you drooling and licking the bowl clean in no time.

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

Roasted Garlic & Cream Cheese Mashed Potatoes

  • 5 pounds Yukon gold potatoes
  • 1 1/2 packages follow your heart cream cheese *room temperature
  • 1/2 cup follow your heart grated parmesan cheese
  • 1 1/2-2 1/2 cups regular unsweetened almond milk
  • 4 sprigs fresh rosemary
  • 10 sprigs fresh thyme
  • 5 roasted garlic heads
  • Salt / pepper to taste
  • 5 tbsp vegan butter

Cider & Sage Gravy

  • 6 tbsp vegan butter
  • 6 tbsp all purpose flour *can use gluten free
  • 1 1/2 cups apple cider
  • 1 1/2 cups vegetable broth
  • 8-10 fresh sage leaves
  • Salt / pepper to taste
  • 1 tbsp smooth Dijon mustard

Instructions

Roasted Garlic & Cream Cheese Mashed Potatoes

  1. Peel & Boil your potatoes in salted water, drain when fork tender.
  2. In a small pot, add your almond milk, rosemary & thyme. Heat over medium heat until the milk is warmed through.

  3. Roast your garlic heads and allow to cool until you can handle them.
  4. Mash your potatoes, add in your room temperature cream cheese, vegan butter, grated parmesan cheese, roasted garlic, salt / pepper to taste, and mix. Slowly add in your almond milk (strain out the herbs), until you reach your desired consistency / creaminess.

Cider & Sage Gravy

  1. In a sauce pot, add your vegan butter until melted. Then add in your flour, and whisk together. Cook over medium heat for 1-2 minutes.
  2. Slowly pour in your vegetable stock while constantly whisking. Then add in your apple cider, salt / pepper to taste, sage leaves, and Dijon mustard. Whisk until smooth.
  3. Bring to a boil & reduce to a simmer until you reach your desired thickness.

Recipe Notes

*You can make this gluten free by using gluten free flour in the gravy

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