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

  1. Dice potatoes into 2-3 inch pieces a faster cooking time

  2. Set a medium pot of water to boil

  3. Once boiling set to a low/medium simmer and add potatoes

  4. Cook for 12-20 minutes depending on size

  5. Poke with fork to check softness

  6. Once done drain, let cool off and peel potatoes if you’d like

  7. Mash well

  8. In the same pot add vegan butter and garlic to medium heat

  9. Let cook for 1-2 minutes until garlic is golden

  10. Add plant-based milk and nutritional yeast, mix well with butter and garlic

  11. I recommend adding 1/2 cup milk to begin and then add more after potatoes have been added to achieve desired texture

  12. Add salt and fresh rosemary

  13. Mix well and taste

  14. Adjust salt, nutritional yeast, milk to taste etc

  15. Serve with homemade vegan gravy or pair with your favorite vegan meats/chickpeas and more!

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