The simplest and healthiest version of creamy mashed potatoes you may ever find is conveniently vegan, and is not loaded with any butters or oils to get that delicious creamy taste. This is easy enough to make any night of the week to accompany a hearty meal as a side dish, or impressive enough to include on the menu of a special holiday meal like Thanksgiving! No peeling or unnecessary extra steps. Thank you Alicia C. Simpson and her book "Quick and Easy Vegan Comfort Food" for this one.
Ingredients (for 4 servings):
5 medium potatoes (I used Russet variety but any should work!)
¼ cup plain soy or almond milk
sea salt and black pepper to taste
Directions:
Put potatoes in a medium stockpot with enough water to cover them about 1 inch. (You can leave the potatoes whole or chop them up first to cut on cooking time, but you do not need to peel them!). Bring to a boil on high heat and cook them until tender enough to stab with a knife easily.
Allow them to cool and mash with the back of a spoon, a masher tool, or in a food processor. Add the dairy free milk in and continue to mash/mix until well incorporated. Add salt and pepper to taste and enjoy!
No comments:
Post a Comment