Better Than Your Mama’s Mashed Potatoes

Mashed potatoes are an essential side dish at my family Thanksgiving celebrations.  My mother’s recipe–one which loads up on butter and cream–is not very vegan, unfortunately.  Below is my take on the family recipe with ingredients that can be found in anyone’s kitchen, minus, maybe, the soy milk.  Everything, however, can be found at any grocery store–no specialty items here!  Vegan mashed potatoes are definitely a dish that everyone can enjoy; they taste no less rich than the buttery, creamy recipe my mom makes.

Ingredients: soy milk, olive oil, potatoes, garlic, salt

Equipment needed:
1 large pot with lid
Potato masher or hand held mixer
liquid measuring cup
vegetable peeler

3 lb potatoes
5 cloves of garlic
10 c water
2 tsp salt
2 tbsp olive oil
1/2 c soy milk

Bring the water and salt to a boil (high heat) in the large pot.

Peel the potatoes and rinse to clean off any excess dirt.  Peel the garlic.

Once the water is boiling, place the potatoes (whole) and the garlic (whole) into the pot.  Lower the heat to medium and let the potatoes and garlic boil for approximately 45 minutes.  Check the potatoes every now and then to see if they’re ready by inserting a fork into the side.  If the potatoes are soft, then they are cooked.

In the pot, add the olive oil.  Mash the potatoes and garlic with a masher or with a hand held mixer and slowly pour in the soy milk until the potatoes are creamy.

Serve with gravy (recipe to come).

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