If you want your holidays to be filled with fluffy clouds of mashed potatoes, while being vegan, this simple 20 minute mashed potato recipe is perfect.
Author: The Edgy Veg
Recipe type: Side Dish
Cuisine: Vegan
Serves: 6 servings
Ingredients
2.5 lbs potatoes, peeled and cut into 1cm cubes (i recommend Yukon Gold potatoes)
Add peeled and chopped potatoes to the pot, cover and cook for 15 mins, or until potatoes are tender.
In a small saucepan, heat the vegan butter or margarine, and garlic, and cook for 3 mins, until fragrant, but not browning.
Pour in ½ cup of soy milk into the vegan garlic butter and bring to a simmer.
This is optional: To make the mashed potatoes extra creamy, use store-bought vegan heavy cream or in a blender, blend together ¼ cup of soy milk with ¼ cup silken tofu until smooth to make a vegan cream!
Add the optional soy milk & tofu cream mixture (or vegan heavy cream) to vegan garlic butter.
Add chopped parsley to the sauce and cook for another 3 mins, until heated through and fragrant.
Once the potatoes are cooked, drain the potatoes in a strainer or sieve.
Add the potatoes to the pot and mash with a potato masher. If you have a potato ricer, it's even more quicker to put them through it and back into the pot all mashed.
Pour over the milky-garlic mixture and combine until smooth.