Mashed Potatoes
Ingredients
- 3 medium yukon gold potatoes
- 2 tbsp miyoko’s or earth balance vegan butter
- 1/2-3/4 cup plant based milk (i used almond)
- 1 tbsp garlic, minced
- 1/4 cup nutritional yeast
- 1 tsp fresh rosemary, minced
- salt to taste
Preparation
Dice potatoes into 2-3 inch pieces a faster cooking time
Set a medium pot of water to boil
Once boiling set to a low/medium simmer and add potatoes
Cook for 12-20 minutes depending on size
Poke with fork to check softness
Once done drain, let cool off and peel potatoes if you’d like
Mash well
In the same pot add vegan butter and garlic to medium heat
Let cook for 1-2 minutes until garlic is golden
Add plant-based milk and nutritional yeast, mix well with butter and garlic
I recommend adding 1/2 cup milk to begin and then add more after potatoes have been added to achieve desired texture
Add salt and fresh rosemary
Mix well and taste
Adjust salt, nutritional yeast, milk to taste etc
Serve with homemade vegan gravy or pair with your favorite vegan meats/chickpeas and more!