{"id":8367,"date":"2017-01-05T09:23:09","date_gmt":"2017-01-05T17:23:09","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=8367"},"modified":"2017-02-23T14:17:45","modified_gmt":"2017-02-23T22:17:45","slug":"garlic-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/garlic-mashed-potatoes\/","title":{"rendered":"Creamy Baked Garlic Mashed Potatoes"},"content":{"rendered":"

I posted a recipe last year for BBQ Potato Skins<\/a> with cashew cheddar cheese and it was one of my favorite things I made all year. I got the inspiration from a BBQ restaurant that my family used to work at when I was a kid. One of my other favorite things on the menu was another potato dish, their famous twice-baked garlic mashed potatoes. They were creamy and garlicy, with a golden crust and a totally unique texture that develops as they bake.<\/p>\n

Over the holidays, I asked my sister how they used to make those potatoes (sour cream was one of the secrets!) and started experimenting with a vegan version. Using tangy homemade cashew cream and following the same technique of boiling, mashing, and then baking the potatoes until golden, I think they’re just as good as the original, and by far the best mashed potatoes I’ve ever made. <\/p>\n

\"potatoes_baked\"<\/p>\n

\"potatoes_top\"<\/p>\n

Makes: about 6 servings<\/strong><\/p>\n

\n

Ingredients:<\/h4>\n
\n