Preheat your oven to 400°F (200°C) while you prepare the garlic. Slice the top off a whole head of garlic, drizzle it with coconut oil, and wrap it tightly in aluminum foil. Bake it in the preheated oven for about 40 minutes, until soft and fragrant. Once roasted, let it cool slightly before squeezing the garlic cloves out for the mashed potatoes.

While the garlic roasts, peel and chop the Yukon Gold potatoes into even chunks. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring the pot to a boil over medium-high heat and cook for approximately 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. Drain the potatoes and return them to the pot to keep warm.

In a large mixing bowl, combine the warm potatoes, squeezed roasted garlic cloves, and all remaining ingredients such as coconut oil, sage powder, and plant-based sour cream. Use an immersion blender or a potato masher to blend everything until you achieve a smooth and creamy consistency. If desired, adjust the thickness by adding a splash of plant-based milk for extra creaminess.

Taste your creamy Garlic Sage Mashed Potatoes and adjust the seasoning with sea salt and black pepper as needed. Transfer the potatoes to a serving dish, drizzle with a little extra melted coconut oil, and garnish with dried green onions for a pop of color. Serve warm as a delightful side that pairs beautifully with your favorite plant-based mains.