Place the whole garlic bulbs in the oven to roast for about 15-20 minutes at 400 F.
While the garlic is roasting, prep the cashew cheese from my recipe here. The recipe makes more than 1/4 cup, so you can save the rest of the cashew cheese for another recipe, freeze it for later or use it as a salad dressing for any salad you may be serving at your meal along with mashed potatoes. I am a huge fan of making once and using it many times, so if it cuts down the time and energy needed to make a whole other dressing, you can totally double up!
Once the cashew sauce is ready, mash the steamed and peeled potatoes in a bowl; add rosemary and salt if using.
By this time, the garlic bulbs should be done. Pull them out of the oven and let them cool.
Once they are cool, pop the garlic out of the bulb by squeezing the bulb from the bottom. The smell of roasted garlic is intoxicating
Once you have popped out all the cloves, place them in the blender with a little water for blending (2-3 Tbsp, add a little more if needed for ease of blending).
Once your garlic is blended, add it to the mashed potatoes. I find it easiest to mix them in using a food processor to ensure even blending.
Keeping It Fat-Free
At this point, if you would like to keep your entire recipe fat-free, don’t add the cashew sauce and your mashed potatoes are ready.
If you would like to portion off some for those who prefer it fat-free, do that now.
Once portioned off, add the 1/4 cup of cashew sauce (less if you have portioned off a sizeable amount). Mix further in the food processor.
And sprinkle with more rosemary to serve, and your recipe is ready to eat!