Mashed potatoes are the perfect sidekick to just about any meal. This garlic, dairy free version will be sure to fit the bill.
Cookware & Utensils
Skill: Easy
Time: 30mins
Servings: 4-6
Type: American
Ingredients
- 2lbs red potatoes
- 3 tablespoons vegan butter
- 3 tablespoons almond or cashew milk
- 2 cloves garlic
- ½ tablespoon rosemary
- ½ teaspoon black pepper
Calories: 103g
Fat: 1g
Fiber: 2.5g
Protein: 3g
Instructions
Boil potatoes
Wash and chop 2 lbs red potatoes into large cubes, leaving the skin on. Fill a large stock pot halfway with water and bring to a boil. Add potatoes and cook for 10 minutes.
Cook garlic
Meanwhile, in a small fry pan over medium heat, cook 2 cloves minced garlic and ½ tablespoon rosemary for 3 minutes or until browned. Set aside.
Combine ingredients
Drain cooked potatoes in a pasta strainer and add to a mixing bowl. Then add garlic, rosemary, ½ teaspoon black pepper, 3 tablespoons vegan butter and 3 tablespoons cashew milk. Mash and mix with a potato masher until chunky yet smooth.
Finish and serve
Serve while hot and garnish with chives.
Store in an airtight container for up to 5 days. To reheat, cover with foil and bake at 350F for 30 minutes to reheat.
