Garlicky Cheesy Herby Vegan 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 for 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. Recommend adding 1/2 cup milk first and adjust later to achieve desired texture.
Add salt and fresh rosemary. Mix well and taste. Adjust salt, nutritional yeast, milk to taste as needed.
Serve with homemade vegan gravy or pair with your favorite vegan meats or chickpeas.