
English: 
hello my friends its Dani and today I
am making dairy-free mashed potatoes
with roasted garlic and olive oil this
is a really rustic flavorful take on
mashed potatoes that uses just five
ingredients and could not be any easier
to make that is to die for now I have
shared this recipe in the past I shared
it in a video a couple years back when I
was sharing some Thanksgiving Side ideas
for you but I wanted it to have a place
to live on its own because it is that
good and it's 100% vegan and I know we
have a good amount of vegans here in the
community so this is a recipe that will
make it onto a lot of different plates
now the first thing you need for this
recipe is a roasted garlic I highly
recommend doing this step ahead of time
you can either do it earlier in the day
or you can do it up to three days ahead
of time and then just store it in an
airtight container right in your fridge
so I'm gonna start by pulling off the

Korean: 
안녕하세요, 내 친구 진드기와 오늘
나는 우유 문제없이 감자
마늘 오일과 올리브 오일 구이.
이것은 매우 소박한 맛의 결정입니다
오직 5 개의 감자를 사용하여 문제
재료는 간단하지 않을지도 모릅니다
지금은 죽고,
이 제조법은 내가이 공유를 공유합니다
비디오에서 몇 년 동안 처음으로
나는 몇 가지 아이디어 조작 측에 감사를 공유했습니다.
당신이 할 필요가 있지만, 나는 장소를 만들고 싶었습니다
직접 라이브 왜
좋은 100 % 채식과 내가 알고
여기 채식의 좋은 금액입니다
커뮤니티 레시피있게하는 것입니다
다른 판의 많은
글쎄, 당신은이를 위해 먼저 필요한 것은
나는 매우 마늘 요리법 구이
나는이시기 상조의 단계를 수행하는 것이 좋습니다
이것은 첫 날 중 하나를 할 수 있습니다
또는 당신이 3 일 전까지 할 수 있습니다
시간 이후에만 저장
당신의 냉장고에 밀폐 용기 오른쪽
그래서 떨어져 당겨 시작하는거야

Russian: 
Привет, друг мой, моли Сегодня
У меня нет никаких проблем с картофельным молоком
Чеснок и оливковое масло и гриль.
Это решение очень деревенский вкус
Использование только пяти вопросов, картофельных
Материал не может быть простым
Теперь мертв,
Это доля рецепт обмена naegayi
В клипе впервые за несколько лет
Я имел некоторые идеи благодаря практической стороне.
Но то, что вам нужно сделать, я хотел создать место
Почему мы живем непосредственно
Хорошо 100% вегетарианский, и я знаю,
Вот хорошее количество вегетарианских
Это позволит группе рецепт
Многие из другой пластины
Ну, первое, что вам нужно для этого
Я очень жареный чеснок рецепт
Я рекомендую вам следовать инструкциям в преждевременном
Это может быть один из первого дня
Или вы можете сделать 3 дня назад
Помните, только часы после
Герметичный контейнер в холодильник справа
Так что я начал отстраниться

Spanish: 
hola mis amigos su Dani y hoy
estoy haciendo puré de patatas sin lácteos
con ajo tostado y este aceite de oliva
es una toma de sabor muy rústico en
puré de patatas que utiliza sólo cinco
ingredientes y no podría ser más fácil
Para hacer que es para morirse ahora tengo
compartido esta receta en el pasado he compartido
que en un video de un par de años atrás cuando
fue compartir algunas ideas de Acción de Gracias secundarios
para usted, pero yo quería que tuviera un lugar
vivir por su propia cuenta, ya que es que
bueno y es 100% vegetariana y sé que
tener una cantidad buena de los veganos aquí en el
comunidad por lo que esta es una receta que se
hacerlo en una gran cantidad de diferentes placas
Ahora lo primero que se necesita para este
receta es una I ajo asado altamente
recomendaría hacer este paso antes de tiempo
se puede hacer ya sea más temprano en el día
o lo puede hacer hasta tres días antes
of time and then just store it in an
airtight container right in your fridge
so I'm gonna start by pulling off the

Arabic: 
مرحبا، يا صديقي، العث واليوم
ليس لدي أي مشكلة البطاطا الحليب
زيت الثوم وزيت الزيتون وشواء.
هذا القرار هو نكهة ريفي جدا
باستخدام خمسة فقط القضايا البطاطا
المواد قد لا تكون بسيطة
ميت الآن،
وهذه وصفة تبادل naegayi حصة
في فيديو لأول مرة منذ عدة سنوات
كان لدي بعض الأفكار بفضل الجانب العملية.
ولكن ما عليك القيام به، أردت أن تخلق مكانا
لماذا نعيش مباشرة
جيدة بنسبة 100٪ نباتي، وأنا أعلم
هنا هو كمية جيدة من نباتي
ذلك هو السماح للوصفة الجماعة
العديد من لوحة أخرى
كذلك، فإن أول شيء عليك لهذا
I تفحم للغاية وصفة الثوم
أوصي بأن اتباع الخطوات في السابق لأوانه
وهذا قد يكون واحدا من أول يوم
أو يمكنك القيام به قبل 3 أيام
حفظ فقط بعد ساعات
حاوية محكمة الإغلاق في الثلاجة الصحيحة
لذلك بدأت لسحب بعيدا

Japanese: 
こんにちは、私の友人ダニと今日
私は牛乳問題なくジャガイモです
ガーリックオイルとオリーブオイルロースト。
これは非常に素朴な味わいの意思決定であります
唯一の5つのジャガイモを使用して問題
材料は簡単ではないかもしれません
私は今死ぬために、
このレシピは私がこの共有を共有します
ビデオで数年時に最初に
私はいくつかのアイデア操作側のおかげを共有しました。
あなたがする必要はありますが、私は場所を作りたかったです
自分でライブ、なぜ、
良いと100％ベジタリアンと私が知っています
ここはベジタリアンの良い量です
コミュニティはレシピがあるようにするためです
異なるプレートの多く
さて、あなたはこのためにまず最初に必要なこと
私は非常にニンニクのレシピロースト
私はこの時期尚早のステップを行うことをお勧めします
これは、最初の日のいずれかを行うことができます
またはあなたが3日前までに行うことができます
時間の、その後だけに保管
airtight container right in your fridge
so I'm gonna start by pulling off the

Portuguese: 
Olá meus amigos o Dani e hoje
Eu estou fazendo purê de batatas sem leite
assado com o óleo de alho e azeite esta
É uma decisão sabor muito rústico
purê de batatas usando apenas cinco
ingredientes e não poderia ser mais fácil
Para fazer é morrer agora eu tenho
compartilhado esta receita no passado eu compartilhei
em um vídeo de um par de anos atrás, quando
estava compartilhando algumas idéias de Ação lado Graças
para você, mas eu queria ter um lugar
viver por conta própria, porque é que
bom e é 100% vegetariano e eu sei
tem uma boa quantidade de vegans aqui
comunidade por isso esta é uma receita que
fazer um monte de placas diferentes
Agora, a primeira coisa que você precisa para este
I receita de alho é altamente assado
Eu recomendo fazer isso antes passo de tempo
se puede hacer ya sea más temprano en el día
o lo puede hacer hasta tres días antes
of time and then just store it in an
airtight container right in your fridge
so I'm gonna start by pulling off the

Hindi: 
नमस्ते, मेरा मित्र दानी और आज
मैं बिना दूध मसले आलू कर रहा हूँ
लहसुन का तेल और जैतून का तेल के साथ भुना हुआ,
यह एक बहुत ही देहाती स्वाद निर्णय है
मसला केवल पांच का उपयोग कर आलू
सामग्री और आसान नहीं हो सकता
है मर जाते हैं अब मैं ऐसा करने के लिए
यह नुस्खा मैं पिछले साझा साझा
कुछ साल का एक वीडियो जब पहले में
मैं कुछ विचारों कार्रवाई पक्ष धन्यवाद साझा करने गया था
आप के लिए है, लेकिन मैं एक जगह करना चाहते थे
अपने दम पर रहते हैं क्यों,
अच्छा और 100% शाकाहारी है और मुझे पता है
यह एक अच्छा राशि यहां शाकाहारी है
यह इतना समुदाय एक नुस्खा है कि है
अलग प्लेटों की एक बहुत कुछ कर
अब, पहली बात यह है कि आप इस के लिए की जरूरत है
मैं लहसुन नुस्खा अत्यधिक भुना हुआ है
मैं समय कदम से पहले ऐसा करने की सलाह देते हैं
यह या तो पहले दिन में किया जा सकता
o lo puede hacer hasta tres días antes
of time and then just store it in an
airtight container right in your fridge
so I'm gonna start by pulling off the

Spanish: 
loose excess papery outer layer on the
garlic then I'll lay it sideways and
slice anywhere between a quarter and a
half an inch off the top you want to go
far enough down that all of the tops of
the garlic cloves are exposed once you
slice it off so it's gonna look like
this once you've cut it and I really
like to do this with a serrated knife it
just makes it super easy to slice
through the garlic now I usually make a
few of these at a time if you're gonna
do one you might as well do a handful of
them because you can have them on hand
then to use for salad dressings or to
put into any type of dish that you might
be whipping up or if you just want to
use it as a spread on some toast it's
absolutely delicious then here on my
room 2 baking sheet I'm just gonna take
each garlic bulb that we've sliced the
top off of and lay it on top of a piece
of aluminum foil then I drizzle the top
with a little bit of olive oil and I
like to season it with a pinch of salt
and pepper and then pull up the sides of
the foil and you just want it to be
airtight so you can just squish it all

Russian: 
Сбросьте лишний наружный слой на бумаге
Я положил чеснок на его стороне, и
Кусочек где-нибудь между четвертью и
Скидка до 50% хотят, чтобы войти.
كل من أعلى إلى أسفل بما فيه الكفاية
فصوص من الثوم التي يتعرض مرة واحدة
I مثل هذه النظرة، لذلك أنا شرائح تشغيله
أنت حقا واحدة أن قطع I
تريد أن تفعل هذا مع سكين مسننة ذلك
فقط يجعل من السهل سوبر لشريحة
من خلال الثوم الآن وعادة ما جعل
عدد قليل من هذه في وقت إذا كنت gonna
do one you might as well do a handful of
them because you can have them on hand
then to use for salad dressings or to
put into any type of dish that you might
be whipping up or if you just want to
use it as a spread on some toast it's
absolutely delicious then here on my
room 2 baking sheet I'm just gonna take
each garlic bulb that we've sliced the
top off of and lay it on top of a piece
of aluminum foil then I drizzle the top
with a little bit of olive oil and I
like to season it with a pinch of salt
and pepper and then pull up the sides of
the foil and you just want it to be
airtight so you can just squish it all

Arabic: 
تخفيف الطبقة الخارجية الزائدة على الورق
الثوم أنا وضع على جانبها، و
في أي مكان شريحة ما بين ربع و
خصم يصل إلى 50٪ تريد أن تذهب في.
كل من أعلى إلى أسفل بما فيه الكفاية
فصوص من الثوم التي يتعرض مرة واحدة
I مثل هذه النظرة، لذلك أنا شرائح تشغيله
أنت حقا واحدة أن قطع I
تريد أن تفعل هذا مع سكين مسننة ذلك
فقط يجعل من السهل سوبر لشريحة
من خلال الثوم الآن وعادة ما جعل
عدد قليل من هذه في وقت إذا كنت gonna
do one you might as well do a handful of
them because you can have them on hand
then to use for salad dressings or to
put into any type of dish that you might
be whipping up or if you just want to
use it as a spread on some toast it's
absolutely delicious then here on my
room 2 baking sheet I'm just gonna take
each garlic bulb that we've sliced the
top off of and lay it on top of a piece
of aluminum foil then I drizzle the top
with a little bit of olive oil and I
like to season it with a pinch of salt
and pepper and then pull up the sides of
the foil and you just want it to be
airtight so you can just squish it all

Hindi: 
loose excess papery outer layer on the
garlic then I'll lay it sideways and
slice anywhere between a quarter and a
half an inch off the top you want to go
far enough down that all of the tops of
the garlic cloves are exposed once you
slice it off so it's gonna look like
this once you've cut it and I really
like to do this with a serrated knife it
just makes it super easy to slice
through the garlic now I usually make a
few of these at a time if you're gonna
do one you might as well do a handful of
them because you can have them on hand
then to use for salad dressings or to
put into any type of dish that you might
be whipping up or if you just want to
use it as a spread on some toast it's
absolutely delicious then here on my
room 2 baking sheet I'm just gonna take
each garlic bulb that we've sliced the
top off of and lay it on top of a piece
of aluminum foil then I drizzle the top
with a little bit of olive oil and I
like to season it with a pinch of salt
and pepper and then pull up the sides of
the foil and you just want it to be
airtight so you can just squish it all

Japanese: 
loose excess papery outer layer on the
garlic then I'll lay it sideways and
slice anywhere between a quarter and a
half an inch off the top you want to go
far enough down that all of the tops of
the garlic cloves are exposed once you
slice it off so it's gonna look like
this once you've cut it and I really
like to do this with a serrated knife it
just makes it super easy to slice
through the garlic now I usually make a
few of these at a time if you're gonna
do one you might as well do a handful of
them because you can have them on hand
then to use for salad dressings or to
put into any type of dish that you might
be whipping up or if you just want to
use it as a spread on some toast it's
absolutely delicious then here on my
room 2 baking sheet I'm just gonna take
each garlic bulb that we've sliced the
top off of and lay it on top of a piece
of aluminum foil then I drizzle the top
with a little bit of olive oil and I
like to season it with a pinch of salt
and pepper and then pull up the sides of
the foil and you just want it to be
airtight so you can just squish it all

Korean: 
온 초과 종이 같은 외부 층을 풀어
마늘 나는 그것을 옆으로 누워거야, 그리고
분기와 사이에 슬라이스 어디서나
당신이 가고 싶은 최고 50 % 할인 인치
꼭대기의 모든 것을 충분히 아래로
마늘 정향은 당신이 한 번 노출
이 같은거야 모습, 그래서 그것을 떨어져 슬라이스
이 당신이 정말로 그것을 내가 잘라 한 번
like to do this with a serrated knife it
just makes it super easy to slice
through the garlic now I usually make a
few of these at a time if you're gonna
do one you might as well do a handful of
them because you can have them on hand
then to use for salad dressings or to
put into any type of dish that you might
be whipping up or if you just want to
use it as a spread on some toast it's
absolutely delicious then here on my
room 2 baking sheet I'm just gonna take
each garlic bulb that we've sliced the
top off of and lay it on top of a piece
of aluminum foil then I drizzle the top
with a little bit of olive oil and I
like to season it with a pinch of salt
and pepper and then pull up the sides of
the foil and you just want it to be
airtight so you can just squish it all

English: 
loose excess papery outer layer on the
garlic then I'll lay it sideways and
slice anywhere between a quarter and a
half an inch off the top you want to go
far enough down that all of the tops of
the garlic cloves are exposed once you
slice it off so it's gonna look like
this once you've cut it and I really
like to do this with a serrated knife it
just makes it super easy to slice
through the garlic now I usually make a
few of these at a time if you're gonna
do one you might as well do a handful of
them because you can have them on hand
then to use for salad dressings or to
put into any type of dish that you might
be whipping up or if you just want to
use it as a spread on some toast it's
absolutely delicious then here on my
room 2 baking sheet I'm just gonna take
each garlic bulb that we've sliced the
top off of and lay it on top of a piece
of aluminum foil then I drizzle the top
with a little bit of olive oil and I
like to season it with a pinch of salt
and pepper and then pull up the sides of
the foil and you just want it to be
airtight so you can just squish it all

Portuguese: 
loose excess papery outer layer on the
garlic then I'll lay it sideways and
slice anywhere between a quarter and a
half an inch off the top you want to go
far enough down that all of the tops of
the garlic cloves are exposed once you
slice it off so it's gonna look like
this once you've cut it and I really
like to do this with a serrated knife it
just makes it super easy to slice
through the garlic now I usually make a
few of these at a time if you're gonna
do one you might as well do a handful of
them because you can have them on hand
then to use for salad dressings or to
put into any type of dish that you might
be whipping up or if you just want to
use it as a spread on some toast it's
absolutely delicious then here on my
room 2 baking sheet I'm just gonna take
each garlic bulb that we've sliced the
top off of and lay it on top of a piece
of aluminum foil then I drizzle the top
with a little bit of olive oil and I
like to season it with a pinch of salt
and pepper and then pull up the sides of
the foil and you just want it to be
airtight so you can just squish it all

Arabic: 
together at the top so it looks like a
bit of a stem then I'll pop this into a
400 degree oven
anywhere between 30 and 40 minutes
depending on the size of your garlic
bulbs you're gonna know that the garlic
is done because one it's going to be
fragrant it's also going to be very
tender
and buttery so take it out of the foil
let it cool down till it's room
temperature and you're comfortable
handling it now you're gonna see when
the garlic is cooked it slips right out
of the garlic skin you could take it out
with a little fork like this or if
you're a more hands-on kind of person
you can just squish the clove and it
just literally squeezes right out
roasted garlic like this is not anything
like raw garlic it is sweet and it's
creamy it's spreadable it is delicious
and that's why I love making a few extra
cloves to have in the refrigerator as
for my potatoes I'm using two pounds of
Yukon Gold potatoes the Yukon Golds are
a little bit starter so they make really

Portuguese: 
together at the top so it looks like a
bit of a stem then I'll pop this into a
400 degree oven
anywhere between 30 and 40 minutes
depending on the size of your garlic
bulbs you're gonna know that the garlic
is done because one it's going to be
fragrant it's also going to be very
tender
and buttery so take it out of the foil
let it cool down till it's room
temperature and you're comfortable
handling it now you're gonna see when
the garlic is cooked it slips right out
of the garlic skin you could take it out
with a little fork like this or if
you're a more hands-on kind of person
you can just squish the clove and it
just literally squeezes right out
roasted garlic like this is not anything
like raw garlic it is sweet and it's
creamy it's spreadable it is delicious
and that's why I love making a few extra
cloves to have in the refrigerator as
for my potatoes I'm using two pounds of
Yukon Gold potatoes the Yukon Golds are
a little bit starter so they make really

Russian: 
together at the top so it looks like a
bit of a stem then I'll pop this into a
400 degree oven
anywhere between 30 and 40 minutes
depending on the size of your garlic
bulbs you're gonna know that the garlic
is done because one it's going to be
fragrant it's also going to be very
tender
and buttery so take it out of the foil
let it cool down till it's room
temperature and you're comfortable
handling it now you're gonna see when
the garlic is cooked it slips right out
of the garlic skin you could take it out
with a little fork like this or if
you're a more hands-on kind of person
you can just squish the clove and it
just literally squeezes right out
roasted garlic like this is not anything
like raw garlic it is sweet and it's
creamy it's spreadable it is delicious
and that's why I love making a few extra
cloves to have in the refrigerator as
for my potatoes I'm using two pounds of
Yukon Gold potatoes the Yukon Golds are
a little bit starter so they make really

Japanese: 
together at the top so it looks like a
bit of a stem then I'll pop this into a
400 degree oven
anywhere between 30 and 40 minutes
depending on the size of your garlic
bulbs you're gonna know that the garlic
is done because one it's going to be
fragrant it's also going to be very
tender
and buttery so take it out of the foil
let it cool down till it's room
temperature and you're comfortable
handling it now you're gonna see when
the garlic is cooked it slips right out
of the garlic skin you could take it out
with a little fork like this or if
you're a more hands-on kind of person
you can just squish the clove and it
just literally squeezes right out
roasted garlic like this is not anything
like raw garlic it is sweet and it's
creamy it's spreadable it is delicious
and that's why I love making a few extra
cloves to have in the refrigerator as
for my potatoes I'm using two pounds of
Yukon Gold potatoes the Yukon Golds are
a little bit starter so they make really

Hindi: 
together at the top so it looks like a
bit of a stem then I'll pop this into a
400 degree oven
anywhere between 30 and 40 minutes
depending on the size of your garlic
bulbs you're gonna know that the garlic
is done because one it's going to be
fragrant it's also going to be very
tender
and buttery so take it out of the foil
let it cool down till it's room
temperature and you're comfortable
handling it now you're gonna see when
the garlic is cooked it slips right out
of the garlic skin you could take it out
with a little fork like this or if
you're a more hands-on kind of person
you can just squish the clove and it
just literally squeezes right out
roasted garlic like this is not anything
like raw garlic it is sweet and it's
creamy it's spreadable it is delicious
and that's why I love making a few extra
cloves to have in the refrigerator as
for my potatoes I'm using two pounds of
Yukon Gold potatoes the Yukon Golds are
a little bit starter so they make really

English: 
together at the top so it looks like a
bit of a stem then I'll pop this into a
400 degree oven
anywhere between 30 and 40 minutes
depending on the size of your garlic
bulbs you're gonna know that the garlic
is done because one it's going to be
fragrant it's also going to be very
tender
and buttery so take it out of the foil
let it cool down till it's room
temperature and you're comfortable
handling it now you're gonna see when
the garlic is cooked it slips right out
of the garlic skin you could take it out
with a little fork like this or if
you're a more hands-on kind of person
you can just squish the clove and it
just literally squeezes right out
roasted garlic like this is not anything
like raw garlic it is sweet and it's
creamy it's spreadable it is delicious
and that's why I love making a few extra
cloves to have in the refrigerator as
for my potatoes I'm using two pounds of
Yukon Gold potatoes the Yukon Golds are
a little bit starter so they make really
creamy fluffy mashed potatoes another

Korean: 
together at the top so it looks like a
bit of a stem then I'll pop this into a
400 degree oven
anywhere between 30 and 40 minutes
depending on the size of your garlic
bulbs you're gonna know that the garlic
is done because one it's going to be
fragrant it's also going to be very
tender
and buttery so take it out of the foil
let it cool down till it's room
temperature and you're comfortable
handling it now you're gonna see when
the garlic is cooked it slips right out
of the garlic skin you could take it out
with a little fork like this or if
you're a more hands-on kind of person
you can just squish the clove and it
just literally squeezes right out
roasted garlic like this is not anything
like raw garlic it is sweet and it's
creamy it's spreadable it is delicious
and that's why I love making a few extra
cloves to have in the refrigerator as
for my potatoes I'm using two pounds of
Yukon Gold potatoes the Yukon Golds are
a little bit starter so they make really

Spanish: 
together at the top so it looks like a
bit of a stem then I'll pop this into a
400 degree oven
anywhere between 30 and 40 minutes
depending on the size of your garlic
bulbs you're gonna know that the garlic
is done because one it's going to be
fragrant it's also going to be very
tender
and buttery so take it out of the foil
let it cool down till it's room
temperature and you're comfortable
handling it now you're gonna see when
the garlic is cooked it slips right out
of the garlic skin you could take it out
with a little fork like this or if
you're a more hands-on kind of person
you can just squish the clove and it
just literally squeezes right out
roasted garlic like this is not anything
like raw garlic it is sweet and it's
creamy it's spreadable it is delicious
and that's why I love making a few extra
cloves to have in the refrigerator as
for my potatoes I'm using two pounds of
Yukon Gold potatoes the Yukon Golds are
a little bit starter so they make really

Korean: 
creamy fluffy mashed potatoes another
great potato option would be a russet
potato so I'll give them a rinse under
some cold water and then you can peel
them if you want to but I really like to
leave the skins on number one there's a
lot of nutrients in the skin and number
two it creates like this really hearty
rustic mashed potato but if you're
looking for like really creamy smooth
mashed potatoes then you're definitely
gonna want to peel the skins off either
way the potatoes are delish then I'm
just gonna cut them into chunky
bite-size pieces you want the pieces to
be relatively the same size so they they
all cook at the same pace then I'm gonna
get them into my pot cover them with
enough cold water to come about an inch
above the potatoes and then we're gonna
bring them over a high heat let
everything come to a boil and then just
let them boil for about five or ten
minutes or until they're fork-tender
once I have them where I want them I'm
just gonna drain them out and then pop
them back into that warm pot and add in
the rest of our ingredients right so all

Hindi: 
creamy fluffy mashed potatoes another
great potato option would be a russet
potato so I'll give them a rinse under
some cold water and then you can peel
them if you want to but I really like to
leave the skins on number one there's a
lot of nutrients in the skin and number
two it creates like this really hearty
rustic mashed potato but if you're
looking for like really creamy smooth
mashed potatoes then you're definitely
gonna want to peel the skins off either
way the potatoes are delish then I'm
just gonna cut them into chunky
bite-size pieces you want the pieces to
be relatively the same size so they they
all cook at the same pace then I'm gonna
get them into my pot cover them with
enough cold water to come about an inch
above the potatoes and then we're gonna
bring them over a high heat let
everything come to a boil and then just
let them boil for about five or ten
minutes or until they're fork-tender
once I have them where I want them I'm
just gonna drain them out and then pop
them back into that warm pot and add in
the rest of our ingredients right so all

Arabic: 
creamy fluffy mashed potatoes another
great potato option would be a russet
potato so I'll give them a rinse under
some cold water and then you can peel
them if you want to but I really like to
leave the skins on number one there's a
lot of nutrients in the skin and number
two it creates like this really hearty
rustic mashed potato but if you're
looking for like really creamy smooth
mashed potatoes then you're definitely
gonna want to peel the skins off either
way the potatoes are delish then I'm
just gonna cut them into chunky
bite-size pieces you want the pieces to
be relatively the same size so they they
all cook at the same pace then I'm gonna
get them into my pot cover them with
enough cold water to come about an inch
above the potatoes and then we're gonna
bring them over a high heat let
everything come to a boil and then just
let them boil for about five or ten
minutes or until they're fork-tender
once I have them where I want them I'm
just gonna drain them out and then pop
them back into that warm pot and add in
the rest of our ingredients right so all

Spanish: 
creamy fluffy mashed potatoes another
great potato option would be a russet
potato so I'll give them a rinse under
some cold water and then you can peel
them if you want to but I really like to
leave the skins on number one there's a
lot of nutrients in the skin and number
two it creates like this really hearty
rustic mashed potato but if you're
looking for like really creamy smooth
mashed potatoes then you're definitely
gonna want to peel the skins off either
way the potatoes are delish then I'm
just gonna cut them into chunky
bite-size pieces you want the pieces to
be relatively the same size so they they
all cook at the same pace then I'm gonna
get them into my pot cover them with
enough cold water to come about an inch
above the potatoes and then we're gonna
bring them over a high heat let
everything come to a boil and then just
let them boil for about five or ten
minutes or until they're fork-tender
once I have them where I want them I'm
just gonna drain them out and then pop
them back into that warm pot and add in
the rest of our ingredients right so all

Japanese: 
creamy fluffy mashed potatoes another
great potato option would be a russet
potato so I'll give them a rinse under
some cold water and then you can peel
them if you want to but I really like to
leave the skins on number one there's a
lot of nutrients in the skin and number
two it creates like this really hearty
rustic mashed potato but if you're
looking for like really creamy smooth
mashed potatoes then you're definitely
gonna want to peel the skins off either
way the potatoes are delish then I'm
just gonna cut them into chunky
bite-size pieces you want the pieces to
be relatively the same size so they they
all cook at the same pace then I'm gonna
get them into my pot cover them with
enough cold water to come about an inch
above the potatoes and then we're gonna
bring them over a high heat let
everything come to a boil and then just
let them boil for about five or ten
minutes or until they're fork-tender
once I have them where I want them I'm
just gonna drain them out and then pop
them back into that warm pot and add in
the rest of our ingredients right so all

English: 
great potato option would be a russet
potato so I'll give them a rinse under
some cold water and then you can peel
them if you want to but I really like to
leave the skins on number one there's a
lot of nutrients in the skin and number
two it creates like this really hearty
rustic mashed potato but if you're
looking for like really creamy smooth
mashed potatoes then you're definitely
gonna want to peel the skins off either
way the potatoes are delish then I'm
just gonna cut them into chunky
bite-size pieces you want the pieces to
be relatively the same size so they they
all cook at the same pace then I'm gonna
get them into my pot cover them with
enough cold water to come about an inch
above the potatoes and then we're gonna
bring them over a high heat let
everything come to a boil and then just
let them boil for about five or ten
minutes or until they're fork-tender
once I have them where I want them I'm
just gonna drain them out and then pop
them back into that warm pot and add in
the rest of our ingredients right so all
of those sweet and creamy garlic cloves

Russian: 
creamy fluffy mashed potatoes another
great potato option would be a russet
potato so I'll give them a rinse under
some cold water and then you can peel
them if you want to but I really like to
leave the skins on number one there's a
lot of nutrients in the skin and number
two it creates like this really hearty
rustic mashed potato but if you're
looking for like really creamy smooth
mashed potatoes then you're definitely
gonna want to peel the skins off either
way the potatoes are delish then I'm
just gonna cut them into chunky
bite-size pieces you want the pieces to
be relatively the same size so they they
all cook at the same pace then I'm gonna
get them into my pot cover them with
enough cold water to come about an inch
above the potatoes and then we're gonna
bring them over a high heat let
everything come to a boil and then just
let them boil for about five or ten
minutes or until they're fork-tender
once I have them where I want them I'm
just gonna drain them out and then pop
them back into that warm pot and add in
the rest of our ingredients right so all

Portuguese: 
creamy fluffy mashed potatoes another
great potato option would be a russet
potato so I'll give them a rinse under
some cold water and then you can peel
them if you want to but I really like to
leave the skins on number one there's a
lot of nutrients in the skin and number
two it creates like this really hearty
rustic mashed potato but if you're
looking for like really creamy smooth
mashed potatoes then you're definitely
gonna want to peel the skins off either
way the potatoes are delish then I'm
just gonna cut them into chunky
bite-size pieces you want the pieces to
be relatively the same size so they they
all cook at the same pace then I'm gonna
get them into my pot cover them with
enough cold water to come about an inch
above the potatoes and then we're gonna
bring them over a high heat let
everything come to a boil and then just
let them boil for about five or ten
minutes or until they're fork-tender
once I have them where I want them I'm
just gonna drain them out and then pop
them back into that warm pot and add in
the rest of our ingredients right so all

Korean: 
of those sweet and creamy garlic cloves
that we cooked up earlier with about a
half a cup plus 2 tablespoons of extra
virgin olive oil now this is when you
want to use the good olive oil so make
sure that you're using a cold-pressed
extra virgin olive oil here mmm the
flavor makes all the difference
then I'll season that with some kosher
salt and some black pepper and then
using a potato masher we're just gonna
mash these potatoes down if you don't
have a potato
you can also use the back of your fork
both will get the job done you know
again I like a more rustic mashed potato
something a little more homemade but if
you want them smooth and creamy just go
a little bit further than I am what I do
not recommend is putting them in the
food processor though because then they
get over whipped and they tend to get
really gummy and unpleasant what I
absolutely love about these potatoes is
that we are infusing so much flavor into
them that you do not miss the milk or
the butter at all you're just going to
be so excited to eat them just the way

Portuguese: 
of those sweet and creamy garlic cloves
that we cooked up earlier with about a
half a cup plus 2 tablespoons of extra
virgin olive oil now this is when you
want to use the good olive oil so make
sure that you're using a cold-pressed
extra virgin olive oil here mmm the
flavor makes all the difference
then I'll season that with some kosher
salt and some black pepper and then
using a potato masher we're just gonna
mash these potatoes down if you don't
have a potato
you can also use the back of your fork
both will get the job done you know
again I like a more rustic mashed potato
something a little more homemade but if
you want them smooth and creamy just go
a little bit further than I am what I do
not recommend is putting them in the
food processor though because then they
get over whipped and they tend to get
really gummy and unpleasant what I
absolutely love about these potatoes is
that we are infusing so much flavor into
them that you do not miss the milk or
the butter at all you're just going to
be so excited to eat them just the way

Hindi: 
of those sweet and creamy garlic cloves
that we cooked up earlier with about a
half a cup plus 2 tablespoons of extra
virgin olive oil now this is when you
want to use the good olive oil so make
sure that you're using a cold-pressed
extra virgin olive oil here mmm the
flavor makes all the difference
then I'll season that with some kosher
salt and some black pepper and then
using a potato masher we're just gonna
mash these potatoes down if you don't
have a potato
you can also use the back of your fork
both will get the job done you know
again I like a more rustic mashed potato
something a little more homemade but if
you want them smooth and creamy just go
a little bit further than I am what I do
not recommend is putting them in the
food processor though because then they
get over whipped and they tend to get
really gummy and unpleasant what I
absolutely love about these potatoes is
that we are infusing so much flavor into
them that you do not miss the milk or
the butter at all you're just going to
be so excited to eat them just the way

Japanese: 
of those sweet and creamy garlic cloves
that we cooked up earlier with about a
half a cup plus 2 tablespoons of extra
virgin olive oil now this is when you
want to use the good olive oil so make
sure that you're using a cold-pressed
extra virgin olive oil here mmm the
flavor makes all the difference
then I'll season that with some kosher
salt and some black pepper and then
using a potato masher we're just gonna
mash these potatoes down if you don't
have a potato
you can also use the back of your fork
both will get the job done you know
again I like a more rustic mashed potato
something a little more homemade but if
you want them smooth and creamy just go
a little bit further than I am what I do
not recommend is putting them in the
food processor though because then they
get over whipped and they tend to get
really gummy and unpleasant what I
absolutely love about these potatoes is
that we are infusing so much flavor into
them that you do not miss the milk or
the butter at all you're just going to
be so excited to eat them just the way

Spanish: 
of those sweet and creamy garlic cloves
that we cooked up earlier with about a
half a cup plus 2 tablespoons of extra
virgin olive oil now this is when you
want to use the good olive oil so make
sure that you're using a cold-pressed
extra virgin olive oil here mmm the
flavor makes all the difference
then I'll season that with some kosher
salt and some black pepper and then
using a potato masher we're just gonna
mash these potatoes down if you don't
have a potato
you can also use the back of your fork
both will get the job done you know
again I like a more rustic mashed potato
something a little more homemade but if
you want them smooth and creamy just go
a little bit further than I am what I do
not recommend is putting them in the
food processor though because then they
get over whipped and they tend to get
really gummy and unpleasant what I
absolutely love about these potatoes is
that we are infusing so much flavor into
them that you do not miss the milk or
the butter at all you're just going to
be so excited to eat them just the way

Arabic: 
of those sweet and creamy garlic cloves
that we cooked up earlier with about a
half a cup plus 2 tablespoons of extra
virgin olive oil now this is when you
want to use the good olive oil so make
sure that you're using a cold-pressed
extra virgin olive oil here mmm the
flavor makes all the difference
then I'll season that with some kosher
salt and some black pepper and then
using a potato masher we're just gonna
mash these potatoes down if you don't
have a potato
you can also use the back of your fork
both will get the job done you know
again I like a more rustic mashed potato
something a little more homemade but if
you want them smooth and creamy just go
a little bit further than I am what I do
not recommend is putting them in the
food processor though because then they
get over whipped and they tend to get
really gummy and unpleasant what I
absolutely love about these potatoes is
that we are infusing so much flavor into
them that you do not miss the milk or
the butter at all you're just going to
be so excited to eat them just the way

Russian: 
of those sweet and creamy garlic cloves
that we cooked up earlier with about a
half a cup plus 2 tablespoons of extra
virgin olive oil now this is when you
want to use the good olive oil so make
sure that you're using a cold-pressed
extra virgin olive oil here mmm the
flavor makes all the difference
then I'll season that with some kosher
salt and some black pepper and then
using a potato masher we're just gonna
mash these potatoes down if you don't
have a potato
you can also use the back of your fork
both will get the job done you know
again I like a more rustic mashed potato
something a little more homemade but if
you want them smooth and creamy just go
a little bit further than I am what I do
not recommend is putting them in the
food processor though because then they
get over whipped and they tend to get
really gummy and unpleasant what I
absolutely love about these potatoes is
that we are infusing so much flavor into
them that you do not miss the milk or
the butter at all you're just going to
be so excited to eat them just the way

English: 
that we cooked up earlier with about a
half a cup plus 2 tablespoons of extra
virgin olive oil now this is when you
want to use the good olive oil so make
sure that you're using a cold-pressed
extra virgin olive oil here mmm the
flavor makes all the difference
then I'll season that with some kosher
salt and some black pepper and then
using a potato masher we're just gonna
mash these potatoes down if you don't
have a potato
you can also use the back of your fork
both will get the job done you know
again I like a more rustic mashed potato
something a little more homemade but if
you want them smooth and creamy just go
a little bit further than I am what I do
not recommend is putting them in the
food processor though because then they
get over whipped and they tend to get
really gummy and unpleasant what I
absolutely love about these potatoes is
that we are infusing so much flavor into
them that you do not miss the milk or
the butter at all you're just going to
be so excited to eat them just the way
they are once you have your potatoes

Korean: 
they are once you have your potatoes
exactly the way you like them you're
gonna transfer them in to your serving
dish and then I like to drizzle a little
extra extra virgin olive oil right over
the top give it a pinch of flaky sea
salt and then some fresh chives for
color so beautiful and so delicious this
would be a great dish for your holiday
table but it's also easy enough for the
busiest of weeknights and our family we
love serving these mashed potatoes with
my cast-iron chicken thighs it's to die
for it's such a warm comforting meal
especially as the weather gets colder so
I'm going to link that recipe for you
down in the description box as well mmm
that is to die for
mmm so good they're so creamy and
delicious and I love that sweet garlic
flavor with the mashed potato I'm super

Hindi: 
they are once you have your potatoes
exactly the way you like them you're
gonna transfer them in to your serving
dish and then I like to drizzle a little
extra extra virgin olive oil right over
the top give it a pinch of flaky sea
salt and then some fresh chives for
color so beautiful and so delicious this
would be a great dish for your holiday
table but it's also easy enough for the
busiest of weeknights and our family we
love serving these mashed potatoes with
my cast-iron chicken thighs it's to die
for it's such a warm comforting meal
especially as the weather gets colder so
I'm going to link that recipe for you
down in the description box as well mmm
that is to die for
mmm so good they're so creamy and
delicious and I love that sweet garlic
flavor with the mashed potato I'm super

Russian: 
they are once you have your potatoes
exactly the way you like them you're
gonna transfer them in to your serving
dish and then I like to drizzle a little
extra extra virgin olive oil right over
the top give it a pinch of flaky sea
salt and then some fresh chives for
color so beautiful and so delicious this
would be a great dish for your holiday
table but it's also easy enough for the
busiest of weeknights and our family we
love serving these mashed potatoes with
my cast-iron chicken thighs it's to die
for it's such a warm comforting meal
especially as the weather gets colder so
I'm going to link that recipe for you
down in the description box as well mmm
that is to die for
mmm so good they're so creamy and
delicious and I love that sweet garlic
flavor with the mashed potato I'm super

Arabic: 
they are once you have your potatoes
exactly the way you like them you're
gonna transfer them in to your serving
dish and then I like to drizzle a little
extra extra virgin olive oil right over
the top give it a pinch of flaky sea
salt and then some fresh chives for
color so beautiful and so delicious this
would be a great dish for your holiday
table but it's also easy enough for the
busiest of weeknights and our family we
love serving these mashed potatoes with
my cast-iron chicken thighs it's to die
for it's such a warm comforting meal
especially as the weather gets colder so
I'm going to link that recipe for you
down in the description box as well mmm
that is to die for
mmm so good they're so creamy and
delicious and I love that sweet garlic
flavor with the mashed potato I'm super

Japanese: 
they are once you have your potatoes
exactly the way you like them you're
gonna transfer them in to your serving
dish and then I like to drizzle a little
extra extra virgin olive oil right over
the top give it a pinch of flaky sea
salt and then some fresh chives for
color so beautiful and so delicious this
would be a great dish for your holiday
table but it's also easy enough for the
busiest of weeknights and our family we
love serving these mashed potatoes with
my cast-iron chicken thighs it's to die
for it's such a warm comforting meal
especially as the weather gets colder so
I'm going to link that recipe for you
down in the description box as well mmm
that is to die for
mmm so good they're so creamy and
delicious and I love that sweet garlic
flavor with the mashed potato I'm super

English: 
exactly the way you like them you're
gonna transfer them in to your serving
dish and then I like to drizzle a little
extra extra virgin olive oil right over
the top give it a pinch of flaky sea
salt and then some fresh chives for
color so beautiful and so delicious this
would be a great dish for your holiday
table but it's also easy enough for the
busiest of weeknights and our family we
love serving these mashed potatoes with
my cast-iron chicken thighs it's to die
for it's such a warm comforting meal
especially as the weather gets colder so
I'm going to link that recipe for you
down in the description box as well mmm
that is to die for
mmm so good they're so creamy and
delicious and I love that sweet garlic
flavor with the mashed potato I'm super

Spanish: 
they are once you have your potatoes
exactly the way you like them you're
gonna transfer them in to your serving
dish and then I like to drizzle a little
extra extra virgin olive oil right over
the top give it a pinch of flaky sea
salt and then some fresh chives for
color so beautiful and so delicious this
would be a great dish for your holiday
table but it's also easy enough for the
busiest of weeknights and our family we
love serving these mashed potatoes with
my cast-iron chicken thighs it's to die
for it's such a warm comforting meal
especially as the weather gets colder so
I'm going to link that recipe for you
down in the description box as well mmm
that is to die for
mmm so good they're so creamy and
delicious and I love that sweet garlic
flavor with the mashed potato I'm super

Portuguese: 
they are once you have your potatoes
exactly the way you like them you're
gonna transfer them in to your serving
dish and then I like to drizzle a little
extra extra virgin olive oil right over
the top give it a pinch of flaky sea
salt and then some fresh chives for
color so beautiful and so delicious this
would be a great dish for your holiday
table but it's also easy enough for the
busiest of weeknights and our family we
love serving these mashed potatoes with
my cast-iron chicken thighs it's to die
for it's such a warm comforting meal
especially as the weather gets colder so
I'm going to link that recipe for you
down in the description box as well mmm
that is to die for
mmm so good they're so creamy and
delicious and I love that sweet garlic
flavor with the mashed potato I'm super

English: 
excited for y'all to try this recipe if
you haven't already make sure that you
snap a picture and tag me on Instagram
and Facebook so I can see all of the
clean and deliciousness you're whipping
up in your very own kitchens and if you
haven't already my dear friend please
take a moment to like subscribe and
share this channel with anybody else you
know who wants to make healthy eating
easy thanks so much for watching I'm
Dani Spees and I will see you back here
next time with some more clean and
deliciousness Cheers
to maybe eat a bowl of mashed potatoes
we're done here
you

Arabic: 
excited for y'all to try this recipe if
you haven't already make sure that you
snap a picture and tag me on Instagram
and Facebook so I can see all of the
clean and deliciousness you're whipping
up in your very own kitchens and if you
haven't already my dear friend please
take a moment to like subscribe and
share this channel with anybody else you
know who wants to make healthy eating
easy thanks so much for watching I'm
Dani Spees and I will see you back here
next time with some more clean and
Saludos delicias
comer tal vez un plato de puré de patatas
Hemos terminado aqui
tú

Japanese: 
excited for y'all to try this recipe if
you haven't already make sure that you
snap a picture and tag me on Instagram
and Facebook so I can see all of the
clean and deliciousness you're whipping
up in your very own kitchens and if you
haven't already my dear friend please
take a moment to like subscribe and
share this channel with anybody else you
know who wants to make healthy eating
easy thanks so much for watching I'm
Dani Spees and I will see you back here
next time with some more clean and
Saludos delicias
comer tal vez un plato de puré de patatas
Hemos terminado aqui
tú

Hindi: 
excited for y'all to try this recipe if
you haven't already make sure that you
snap a picture and tag me on Instagram
and Facebook so I can see all of the
clean and deliciousness you're whipping
up in your very own kitchens and if you
haven't already my dear friend please
take a moment to like subscribe and
share this channel with anybody else you
know who wants to make healthy eating
easy thanks so much for watching I'm
Dani Spees and I will see you back here
next time with some more clean and
Saludos delicias
comer tal vez un plato de puré de patatas
Hemos terminado aqui
tú

Russian: 
excited for y'all to try this recipe if
you haven't already make sure that you
snap a picture and tag me on Instagram
and Facebook so I can see all of the
clean and deliciousness you're whipping
up in your very own kitchens and if you
haven't already my dear friend please
take a moment to like subscribe and
share this channel with anybody else you
know who wants to make healthy eating
easy thanks so much for watching I'm
Dani Spees and I will see you back here
next time with some more clean and
Saludos delicias
comer tal vez un plato de puré de patatas
Hemos terminado aqui
tú

Korean: 
excited for y'all to try this recipe if
you haven't already make sure that you
snap a picture and tag me on Instagram
and Facebook so I can see all of the
clean and deliciousness you're whipping
up in your very own kitchens and if you
haven't already my dear friend please
take a moment to like subscribe and
share this channel with anybody else you
know who wants to make healthy eating
easy thanks so much for watching I'm
Dani Spees and I will see you back here
next time with some more clean and
Saludos delicias
comer tal vez un plato de puré de patatas
Hemos terminado aqui
tú

Portuguese: 
excited for y'all to try this recipe if
you haven't already make sure that you
snap a picture and tag me on Instagram
and Facebook so I can see all of the
clean and deliciousness you're whipping
up in your very own kitchens and if you
haven't already my dear friend please
take a moment to like subscribe and
share this channel with anybody else you
know who wants to make healthy eating
easy thanks so much for watching I'm
Dani Spees and I will see you back here
next time with some more clean and
Saludos delicias
comer tal vez un plato de puré de patatas
Hemos terminado aqui
tú

Spanish: 
excited for y'all to try this recipe if
you haven't already make sure that you
snap a picture and tag me on Instagram
and Facebook so I can see all of the
clean and deliciousness you're whipping
up in your very own kitchens and if you
haven't already my dear friend please
take a moment to like subscribe and
share this channel with anybody else you
know who wants to make healthy eating
easy thanks so much for watching I'm
Dani Spees and I will see you back here
next time with some more clean and
Saludos delicias
comer tal vez un plato de puré de patatas
Hemos terminado aqui
tú
