Roasted Garlic Creamy Mashed Potatoes
Ingredients
- 5lbs yukon gold potatoes don't bother making less than this…
- 1 tbsp salt
- 2 cups soy milk warmed in microwave
- 1 cup vegan butter room temp/softened
- ½ lemon juiced, gives a similar tangy effect as sour cream
- 2 tbsp nutritional yeast
- black pepper to taste
- chives for topping
- 10 cloves garlic minced (optional)
Instructions
- Rinse and cut the potatoes into chunks. Place in a pot of cold water, covering them by 1 inch. Add salt to the pot. Bring to a boil.
- Once boiling, reduce heat to maintain a simmer, and cook until soft, 25-30 minutes.
- If you want to add optional roast garlic, mince 10 cloves of garlic and sauté the garlic in olive oil over medium heat for ~3 minutes, stirring constantly so it doesn’t burn.
- Meanwhile, heat the soy milk in the microwave for 60 seconds so it is warm.
- Once ready, drain potatoes in a colander. Return to the pot (with heat turned OFF), and add vegan butter, soy milk, salt, nutritional yeast, roasted garlic, and pepper. Mash the butter into the potatoes using a handheld potato masher. Add the lemon juice last and stir to combine. It will seem soupy at first, but after a few minutes, the liquid will absorb and it will have a firmer texture.
- Top with chives and pepper and enjoy!
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