vegan, makes 6-7 cups of mashed potatoes (dinner party quantity!)
2.5lbs of russet potatoes (I used mini russets, with a slightly thinner skin than large russet potatoes)
1 1/3 cups non-dairy milk, plain/original flavor
salt and pepper to taste - start with 1/4 tsp salt + 1/8 tsp pepper
*for a gourmet flavor boost try truffle salt! Delicious in mashed potatoes
2-3 Tbsp vegan buttery spread (or substitute with your favorite healthy oil, walnut, coconut or EVOO)
5 cloves of garlic
Buttery Chive: Top with chopped chives and extra vegan butter
Cheezy-Hemp: Fold in 1/2 cup nutritional yeast, an added 1/3 cup non-dairy milk or creamer and raw hemp seeds to taste
Turmeric: Fold in turmeric spice to taste (I add about 1/2 tsp per 1 1/2 cups)
Smoky Paprika: Fold in Spanish-style Smoky Paprika spice to taste (I add about 1/2 tsp per 2 cups)
Ultra Creamy: Substitute half of the non-dairy milk with unsweetened soy creamer.
Super Savory: Substitute half of the non-dairy milk with veggie broth. Monitor the added salt closely since most broth contains sodium.
1. Scrub your potatoes very well. Chop them into rough cubes. The larger the potato the longer it will take to soften in the boiling water.
2. Toss all chopped potatoes, a few pinches of salt and the raw garlic cloves in a large soup pot and fill with water until about one inch of water covering the potatoes. Bring to a boil and boil until the potatoes are tender enough to slice with a fork.
3. Drain water and transfer potatoes to a large mixing bowl.
4. Add in one cup of the non-dairy milk, softened vegan butter and a starting amount of salt and pepper (a few pinches of each.)
5. Using a hand mixer (on off) mash the potatoes as much as possible. Then start blending on the lowest setting. If you have a fancy potato mashing tool for your mixer you can use that too. But an ordinary beater will work. Continue blending the potatoes and slowly add in the remaining non-dairy milk.
6. Blend until the clumps are gone or mostly softened and the potatoes are generally silky smooth. (If you want ultra-silky, thin potatoes, add in more non-dairy milk and blend in a Vitamix!)
7. When potatoes are at a lovely texture, do a taste test and modify the salt/pepper.
8. Fold in the spices or flavoring ingredients listed above for mashed potato variations.
Serve warm, freshly blended or reheat in a 350 degree oven for about fifteen minutes. If your potatoes are in the fridge a bit too long before serving, you can re-blend with an added splash of non-dairy milk before reheating and serving.
Reblogged from: kblog.lunchboxbunch.com