Smashed Potatoes with Dairy-Free Garlic Cream Sauce & Chives

Preheat oven to 425 F. Add potatoes to a large pot, cover with water, and bring to a boil. Cook for 30-40 min until potatoes are tender and can be easily pierced with a fork. Drain in a colander and let potatoes set for 5 minutes to cool.

Spread 1 tbsp oil across a baking sheet. Add potatoes, and mash with a large fork. Drizzle with 2 more tbsp olive oil, making sure all parts of the potato get some oil on it. Season with salt and pepper, and bake for 40 minutes or until potatoes are golden and crispy.

While potatoes are baking, make sauce. In a large pan, heat up remaining 1 tbsp oil on medium-low heat. Add garlic, season with salt and pepper, and cook for 2-3 min until fragrant. Add flour, and cook for an additional 2-3 min until flour is golden. Whisk in Silk Dairy-Free Heavy Whipping Cream Alternative, veggie broth, salt, and pepper, and bring to a boil, mixing everything together to remove any clumps. Reduce to a simmer, and cook for ~5 min until sauce has thickened, stirring frequently.

When potatoes are ready, drizzle on sauce and top with chives. Serve warm.