Enjoy this fancy Vegan version of nearly everyone’s favorite side dish: mashed potatoes. I’ve added garlic & rosemary to dress up the potatoes. I tried to keep the recipe fairly healthy by using a minimal amount of butter, but we all know the best mashed potatoes have tons of butter, so if you’re going for full bodied taste, don’t be afraid to add 3-4 Tbsp of butter. David Chang is completely right: fat is totally a flavor. Don’t feel too bad about it if you’re using vegan butter, but if you’re using real butter, try to keep the Paula Deen at bay.Print
- 8 small to medium gold potatoes, scrubbed & quartered (about 4 cups)
- 1 Tbsp + 1 tsp salt (for boiling potatoes & then mashing the potatoes)
- 1 Tbsp rosemary
- 4 garlic cloves, minced
- 2 Tbsp vegan butter
- 8 oz almond, coconut, or soy milk, unsweetened & unflavored
- 1 tsp black peppercorns, freshly grated
- 1. In a large stock pot, fill the pot with water enough to cover the potatoes. Add the salt to water & bring the pot to a rolling boiling on medium-high heat. Once the water is boiling, add the potatoes & cover with a lid for about 15-20 minutes depending on how long it takes for your potatoes to cook.
- 2. When the potatoes have softened, drain the water & add butter, garlic, & rosemary. Your potatoes should be soft enough for you to easily stir your spoon around to mash them with ease.
- 3. Slowly incorporate the milk into the potatoes, stirring to fluff & mash them simultaneously.
- 4. Once all the milk is added & the potatoes are at your desired consistency, add the salt & top with some peppercorns. Enjoy them with my delicious Mushroom & Sage Gravy recipe & a tablespoon of microgreens. Top with olive oil if desired.
- I prefer to leave the skins on the potatoes, but that’s purely out of preference & laziness. Peeling potatoes is on my Top 10 Least Favorite Cook Prep Activities, so I keep the skin on. The added flavor & texture from the skin is really nice too.