It's almost Thanksgiving. And damn it, you deserve mashed potatoes. Who said that in order to have luscious, creamy, hearty mashed potatoes you had to use animal products? Certainly not this girl. These mashed potatoes can certainly be boosted by adding optional roasted and minced garlic, chives, and even caramelized onions (what doesn't benefit from the addition of caramelized onions?), but should be savored and enjoyed slowly with people you the people you love... and, the people you politely tolerate this holiday season. Don't tell Uncle John they're vegan. He won't even notice, I swear. You can always top them off with a pat of vegan margarine if you're looking for that classic buttery flavor, but using olive oil instead of Earth Balance (for example) really helps these potatoes not taste like you tried to go overboard with vegan replacement products. Enjoy!
- 2 1/2-3 pounds red potatoes
- 1/2 cup unsweetened flax milk, warmed to room temperature (flax is my favorite for it's utter devoid of sweetness, but feel free to use a the non-dairy unsweetened milk of your choice)
- 1 teaspoon salt (plus more for the water)
- 1/4 cup olive oil
- Black Pepper
- *roasted garlic (optional)
- chives (optional)
- caramelized onions for topping (optional)
- Dice potatoes.
- Place those bad boys in a pot and cover them with water. Add your salt and cover. Bring to a boil.
- Lower heat, simmer and cook until fork tender (10-15 minutes).
- Drain them and return to the pot.
- With a potato masher, break them up fairly well, but don't go overboard. just to get them broken up.
- Now, add in the remainder of your ingredients, incorporating more milk if necessary. Salt & Pepper to taste.
*Image courtesy Flickr creative commons.