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Plant Based Roasted Garlic Sour Cream Mashed Potatoes & Celery Root

Serves 4
Author: Molly Patrick of Clean Food Dirty Girl


  • 1 batch Roasted Garlic Sour Cream recipe below
  • 1 cup low sodium vegetable stock or water 235ml
  • 2 pounds Yukon gold potatoes 900g, quartered
  • 1 medium-sized celery root stalks cut off, peeled and cut into chunks
  • 1/2 teaspoon dried thyme
  • 1 green onion optional, thinly sliced

Roasted Garlic Sour Cream

  • 1 garlic bulb directions below, roasted
  • 1 heaping cup raw cashews 135g, soaked for at least 10 minutes
  • 2 tablespoons rice vinegar
  • 1/2 cup water 120ml
  • 3 tablespoons nutritional yeast
  • 1 teaspoon dried dill or 1 tablespoon fresh minced dill
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • couple turns black peppercorns


Make the Roasted Garlic Sour Cream:

    First roast the garlic:

    • Heat the oven to 400°F (205°C).
    • 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).
    • Place in the oven and roast for about 40 minutes, until the garlic is nice and brown. 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.

    Now assemble the Sour Cream:

    • 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. 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!).
    • Place the mixture into a bowl and set aside.

    Next cook the potatoes and celery root:

      Instant Pot Directions:

      • Add 1 cup of vegetable stock or water to the Instant Pot, along with the dried thyme. Place the IP trivet on the bottom of the pot and place the potatoes and celery root on the trivet. 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.

      Stove Top Directions:

      • Place the potatoes and celery root into a large pot and cover with water. Add dried thyme to the pot and bring the water to a boil.
      • Reduce heat and simmer until vegetables are tender, about 20 minutes.

      Now it’s time to put it all together:

      • Carefully scoop the potatoes and celery root out from the Instant Pot or regular pot and transfer to a colander. Reserve the cooking liquid.
      • Add the potatoes, 1/4 cup of the reserved liquid (60ml) and the Sour Cream to a table mixer bowl. Use a wooden spoon or potato masher to break up the large pieces of potato and celery root so they won’t spin out of the mixer bowl when you turn it on.
      • Turn on the mixer, starting on slow speed and working up to medium for about a minute. Turn off the mixer, scrape down the sides of the bowl and add up to an additional 1/4 cup of the reserved cooking water if needed.
      • Blend on medium, alternating to med-high for a couple seconds at a time, until you achieve a nice, smooth and fluffy texture. Do not over blend or the veggies can break down and become gummy.
      • Add additional salt and pepper to taste if desired and top with sliced green onions before serving.


      If you don't have a table mixer, you can use a hand mixer or a potato masher. Also note that this recipe is much more complex than most of my recipes. But it's oh so worth it!
      No oil, no butter, no problem :)