vegan mashed potatoes

My Favorite Mashed Potatoes

I have never seen anyone with a love for mashed potatoes quite like my dad. You have to purposely put the bowl of them farthest away from him on Thanksgiving day or there won’t be any left. One of my favorite memories is having dinner at Cracker Barrel one night, my dad of course ordered mashed potatoes. He inhaled them and left not trace, when our server stopped by just a moment later she said ” oh my, they forgot your potatoes, I’ll bring some out right away”.

I love food that reminds me of my childhood. Here is one of my favorite recipes to make.

What you’ll need:

10 golden or red potatoes cleaned

1 tbsp sea salt

2 tbsp better than bullion vegetable base

1/4 C unsweetened almond milk

1 sprig of fresh rosemary or 1 tsp dried rosemary chopped finely

1 tsp ground black pepper

Method:

Bring salted water to a boil

Add potatoes

Boil 8-10 minutes until potatoes are soft

Drain water

Using potato masher, mash potatoes to preferred consistancy (I like mine with with a few chunk left in)

With a large wooden spoon stir in bullion, milk, and pepper

Stir in rosemary and top with a few pieces to serve

Enjoy!

Rosemary Mashed Potatoes

What you’ll need:

4-5 small red potatoes washed and quartered

1/3 C flax seed milk (unsweetened)

1 Tbsp vegetable better than bullion

1 Tbsp vegan butter

3-4 sprigs of fresh rosemary stems removed and chopped finely

What you’ll do:

Bring a large pot of water to a boil

Add potatoes

Boil until soft

Drain water reserving a small amount in the bottom

Add milk, butter, bullion and rosemary

Mash until smooth (I like mine a little chunky so I don’t mash all of the lumps out)

Garnish with fresh rosemary

Enjoy!!!

Open face mashed potato sandwich

What you’ll need:

1 batch of vegan gravy (see earlier post)

5-6 red potatoes washed and quartered

1 C unsweetened flax milk (soy milk or rice milk would work also)

1 sprig of fresh rosemary

2 Tbsp vegan butter

Fresh ground pepper to taste

2 cloves of garlic chopped finely (optional, I don’t think it’s necessary if making the vegan gravy)

Sea salt to taste

Green onions chopped finely (white/light green parts only)

Bread of choice cut into medium slices ( I used kalamata olive bread)

Red pepper flakes (garnish)

What you’ll do:

Place quartered potatoes in boiling water and boil until soft

Drain all excess water

Add soy milk and mash

Add butter and mash again

Add rosemary, salt and pepper

Stir in green onions

Assemble sandwich by placing bread on a plate, add potatoes then top with gravy

Garnish with parsley and red pepper flake

I also baked the corn in the husk for 45 minutes directly on the oven rack at 350

Enjoy!!