Creamy Mashed Potatoes
These creamy yet fluffy vegan mashed potatoes use a balanced mix of Russet and Yukon Gold varieties for the perfect texture. The addition of roasted garlic and miso butter provides a rich, savory depth that rivals the classic dairy-loaded version. Perfect as a festive side or a comfort food staple.
Instructions
- 1
Preheat oven to 400°F (200°C). Slice the top off garlic (1 bulb), drizzle with olive oil (1 tbsp), and wrap in foil. Roast for 40 minutes until golden, then squeeze cloves out and mash into a bowl.
- 2
Peel and chop russet potatoes (2 lb) and yukon gold potatoes (1 lb) into roughly equal sized chunks.
- 3
Cover potatoes with cold water in a large pot. Add tbsp kosher salt (1 heaping), bring to a boil, and simmer for 25 minutes until very soft.
- 4
Drain potatoes, return to the pot over low heat, and stir for 2 minutes to cook off remaining moisture.
- 5
In a small bowl, cream the mashed roasted garlic with softened plant based butter (8 tbsp) and white miso paste (2 tbsp).
- 6
Melt the garlic-miso butter in a saucepan over medium-low heat. Whisk in reduced fat coconut milk (0.75 cup) and black pepper (1 tsp) until very warm but not bubbling.
- 7
Mash the warm potatoes by hand. Gently fold in the warm liquid mixture using a spatula until fully absorbed.
- 8
Garnish with a drizzle of plant based butter (1 tbsp) and fresh chives (1 handful) before serving warm.
Nutrition Facts
Per portion