Do you know anyone who doesn’t love mashed potatoes? If so they haven’t experienced the real thing. These Garlic Mashed Potatoes with Lashings of Vegan Butter are the real thing. Forget about adding 4 sticks of heart clogging dairy butter, sour cream and goat’s cheese as some recipes suggest. These are vegan, light, fluffy and wonderfully flavorful. Adding a couple of garlic cloves to the water as the potatoes are cooking is an easy and highly effective way of adding some depth. If you have a spare fresh rosemary sprig add that too it creates a Heavenly scent, just fish it out before mashing.
Because I’m lazy (or perhaps just busy) I use Idaho or Russet potatoes because they’re very large, hence you don’t have to peel many of them, also they have great flavor and are good mashers. If I’m pushed for time and who isn’t, I very often peel the potatoes the night or morning before I’m going to use them and store them in a bowl of cold water until needed.
What about the milk and butter??
The butter is no problem as the plant based alternatives are stellar. I use Earth’s Balance, I actually used it for month’s before I became vegan as I liked the taste so much better than butter – really!
As far as the milk is concerned you’ve got to be careful with mashed potatoes. I don’t like to use Almond milk as I don’t want to taste almonds in my potatoes. Even unsweetened soy leaves a slight aftertaste. In the end I reserved some of the cooking water when boiling the potatoes and added that instead of milk which worked very well making them super smooth.Print
Garlic Mashed Potatoes with Lashings of Vegan Butter
Vegan, fluffy and flavorful. The perfect Thanksgiving side – or indeed an anytime side.
6 large Idaho or Russet potatoes
1 teaspoon Kosher salt
3 cloves garlic in their skins
1 sprig of fresh rosemary (optional)
4 oz (or as much as you desire) Vegan butter (Earth’s Balance is the best I think)
1 cup cooking water from the potatoes
Kosher salt and freshly ground black pepper
1/3 cup Vegan sour cream – optional
Fresh parsley for garnish
Peel the potatoes and cut into similar sized chunks.
Bring a large saucepan of water to the boil and add a teaspoon of salt. Add the cut up potatoes, garlic cloves, rosemary sprig if using, put the lid on and cook on a low boil until the potatoes are tender. About 15-20 minutes depending on the size of the chunks.
Drain, discard the rosemary. Remove the garlic, squeeze the garlic flesh out of their skins back into the potatoes. Add the vegan butter, 1/2 cup of the cooking water and vegan sour cream if using. Mash well, add more of the cooking water if needed. Add the salt and pepper, taste and add more if needed.
Ladle into a large bowl, garnish with finely chopped parsley and pour over more melted butter if desired.