Mashed potatoes: the ultimate comfort food. For this recipe we’re using Yukon Golds for the slightly sweet smooth texture. The medium starch content makes a perfect candidate for mashing, while the yellowish-creamy color presents an inviting, mouth-watering appeal. Add a dash of smoked paprika or fresh parsley when served and expect a clean plate in return.
With more than 4,000 varieties of potatoes, you can dare to get adventurous. For example, substitute sweet potatoes or Adirondack blues for a colorful side-dish with different textures and notable undertones. Sometimes, even nutty. No matter what, aesthetic adventures are a family, friend, and solo pleaser.
For light, smooth, and fluffy potatoes, go with a ricer or hand held blender. For a creamier mouth-feel (perfect for vegan shepherd’s pie or stews) an immersion blender is highly recommended. If need be, go with a fork! Just make sure the potatoes are boiled through (though not overdone).
The trick of it is start the potatoes in cold salted water, bring to a boil, then reduce to a simmer. Simple!
Vegan Garlic-Roasted Mashed Potatoes
Ingredients
- 4-5 Medium to large Yukon Gold potatoes diced
- ¼ Large Vidalia onion diced
- 3-4 Cloves garlic peeled
- 1 T Teaspoon olive oil
- ¾-1 C Almond or other non-dairy milk, warm adjust milk quantity based on preferred texture
- 1 T Teaspoon vegan butter optional
- Salt and pepper to taste
Instructions
Preheat the oven to 350F.
Place the oil and the garlic cloves on a piece of tin foil and wrap.
Roast in the oven until the garlic is very tender, 20-25 minutes.
While the garlic is roasting, put the cubed potatoes and onion in a large saucepan and fill with water.
Bring the water to a boil then simmer until the potatoes are tender, 20-25 minutes.
Strain, and then put the potatoes and onion back in the pot (if using a potato masher) or in a large bowl (if using a hand mixer).
Add the roasted garlic (and any accumulated juices), the almond milk and vegan butter (if using) and mash or mix until well blended.
Add salt and pepper to taste.
Recipe Notes
*Top with your favorites! Don’t be shy—add life to the party with fresh green diced chives, scallion or cilantro leaves. Or go the other direction with crushed red pepper, ground pink peppercorn, or paprika. You can even drizzle some Bragg’s Liquid Aminos and Nutritional Yeast on top.
For creamier texture add more vegan butter, but go easy with the plant milk. Nobody like runny potatoes. Happy cooking, chef!
