The highlight of my Thanksgiving! The ever so humble potato transformed into a magical creamy, buttery (all vegan of course) bite…after bite…after bite. Forget all the other things, just give me the potatoes. Which really is a shame considering how many other dishes I’ve already made, but whatever, no shame here.
Now as magical as these are, I want to preface that this is my preferred method. If you like lots of lumps, do you. If you like it so creamy it is more soupy, have at it. No flavorings, that’s ok. Amped up with all kinds of add ins, go for it. Use this recipe as a base & experiment. I’m not sure I’ve ever followed a recipe. I simply taste & tweak as I go. Whatever you do, enjoy them!
Don’t forget about the gravy. They are great without, but is Thanksgiving really a day to conserve on the flavors & calories. I think not! Check out the recipe for Mushroom Herb Gravy
Roasted Garlic Mashed Potatoes
Ingredients
- 3 large potatoes (I use Idaho Russet)
- 3-5 cloves roasted garlic see notes
- 1/4 cup unsweetened non-dairy milk see notes
- 1/8 cup vegan butter see notes
- 1/8 cup vegan plain cream cheese optional
- 1/8 cup vegan parmesan cheese, grated optional
- 2 sprigs rosemary
- salt & pepper to taste
Instructions
- See notes on roasting garlic.
- Bring a large pot of water to boil.
- While water is heating up, peel the potatoes & cut into large chunks. Place in hot water. Boil potatoes for 8-10 minutes. Check to see if they are done by piercing with a sharp knife. If it comes of easily they are done. Drain the water. Set potatoes aside.
- While the potatoes are boiling, add the milk, butter, cream cheese & rosemary to a small saucepan & heat over a medium-low heat to simmer.
- Mash the potatoes with a handheld masher to get rid of large lumps. Slowly add in the milk mixture (rosemary removed) to the potatoes & continue to stir & mash. Go a little at a time to reach the desired consistency. Fold in grated vegan parmesan cheese if using.
- Cover until ready to serve. If prepared in advance, warm in the oven prior to serving.°