Vegan Potato Mashup

With a few tricks of the trade, you can achieve luxurious, creamy, crowd-pleasing mashed potatoes without the dairy. Don’t believe us? Read on! 

 

Recipe by Ashley Pilato

 

A FEW NOTES

Yukon Gold Potatoes have a natural creamy, buttery flavor. 

Red Potatoes add fluffiness and some sweetness.

Roasted garlic adds a touch of sweetness with an extra depth of flavor.

Brown Vegan Butter is used for richness. Use a butter made with a nut milk base (cashew, soy, almond). The proteins brown the same as a dairy based butter does.

Pine Nuts for an extra level of nuttiness. 

 

If you're still not convinced, find our full recipe below; let us know what you think once you've whipped up this Vegan Potato Mashup!

 

INGREDIENTS

4 garlic cloves, peeled

2 teaspoons olive oil

1 pound Yukon gold potatoes, unpeeled

1 pound red potatoes, unpeeled

4 tablespoons vegan butter 

Sea salt

⅓ cup toasted pine nuts

 

DIRECTIONS

1. Preheat oven to 400°. Drizzle garlic with 2 teaspoons of olive oil and wrap in foil. Roast for 30 minutes.

2. Cut all potatoes into quarters and add to a pot. Cover with several inches of water and add 1-2 tablespoons of sea salt. Bring to a boil. 

3. Allow potatoes to boil for 25-30 minutes until tender. Reserve 1 cup of cooking water and drain. 

4. Over medium heat, melt butter. Allow butter to continue to cook until it reaches a brown, nutty color, but be careful not to burn!

5. Mash potatoes using the Chef’n potato masher. Add roasted garlic, 3 tablespoons of brown butter, and salt to taste. Mash until creamy, but still chunky. If you desire a creamier consistency, add reserved cooking water 1 tablespoon at a time. 

6. Pour remaining butter over potatoes and sprinkle with pine nuts.