1-2 hours4-6 servingsAmerican

Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root

By Molly Patrick

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4-6 servings

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1-2 hours

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Medium

Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root
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Recipe Details

Course: Side Dish

Difficulty: Medium

Prep Time: 60 min

Cook Time: 15 min

Total Time: 1-2 hours

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Celiac, Dairy Free, Gluten Free, Low Carb, Plant-Based, Vegan, Vegetarian

Yield: 4-6 servings

Ingredients

  • 1 batch Roasted Garlic Sour Cream
  • 1 cup vegetable stock
  • 2 pounds Yukon gold potatoes
  • 1 medium-sized celery root
  • 1/2 teaspoon thyme
  • 1 green onion
  • 1 garlic bulb
  • 1 heaping cup raw cashews
  • 2 tablespoons rice vinegar
  • 1/2 cup Water
  • 3 tablespoons nutritional yeast
  • 1 teaspoon dill
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • black peppercorns
No oil, no butter, no problem.

INSTRUCTIONS

  1. Heat the oven to 400°F
  2. Trim about 1/4 inch off the top of the garlic bulb and wrap the bulb in foil (no need to take off the papery outer layer).
  3. Place in the oven and roast for about 40 minutes, until the garlic is nice and brown.
  4. Take out of the oven, unwrap the foil and allow the bulb to cool enough so that you can handle it. When you can touch it without getting burned, pop each clove out of the skin and place in a bowl.
  5. Discard the soaking water from the cashews and place the cashews into your blender, along with 6 roasted, garlic cloves, rice vinegar, water, nutritional yeast, dill, onion powder, salt and pepper.
  6. Blend well until the mixture is smooth, about a minute or so. Taste the mixture and add more garlic cloves if you’re feelin’ it (save the rest of the garlic cloves to mash on toast and layer with avo!).
  7. Place the mixture into a bowl and set aside.
  8. Add 1 cup of vegetable stock or water to the Instant Pot, along with the dried thyme. Place the trivet on the bottom of the pot and place the potatoes and celery root on the trivet.
  9. Lock the lid into place and make sure the nozzle is in the sealing position. Use the manual setting and set the timer for 12 minutes. Use the quick release method when the timer is up.

About the chef

Molly Patrick

Molly Patrick

Molly Patrick is the co-founder and CEO of Clean Food Dirty Girl and a certified Life Coach. Raised in the rugged environment of New Mexico during the 1980s, Molly's unconventional upbringing shaped her into a resourceful and humble leader. Growing up in a teepee with no electricity, indoor plumbing, or hot water while her parents hand-built their home from mud, straw, and rocks, Molly developed a deep appreciation for simplicity and innovation. A lifelong vegetarian, Molly has never eaten meat, and in 2015, she quit smoking and drinking after years of struggling with addiction. Determined to create a life beyond her wildest dreams, she has since built a thriving business and community that focuses on plant-based eating and personal empowerment. Molly now lives in Maui, where she continues to inspire others to live healthier, more fulfilling lives.

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