I love potatoes - I've never liked playing around with butter and milk in my mash because I could never get it right. Until this recipe that is!
As someone who's had a close friend or two have dairy-free or vegan diets, I'm sure some readers are looking for an animal-friendly version of the classic mashed potato dish. I've almost entirely switched over to this version in favor of the ease with which I can make the potatoes creamy - every time!
This alternative is not only easier to make than the classic version but it results in a dish that is just as creamy and yummy as the original. I've served this before to non-vegan crowds and nobody knew it until I told them! Read below on the easier way of making mashed potatoes.
Prep Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings
Ingredients:
3 lb. Yukon gold potatoes, peeled & cubed
1 cup chicken/vegetable broth (depending on your diet preferences)
1/3-1/2 cup [vegan] mayonnaise
1 tablespoon chopped chives
3/4 teaspoon dried parsley
1/4 teaspoon ground pepper
Salt to taste
Instructions:
1. BOIL POTATO
Place the potatoes into a large pot and just cover the potatoes with cold water. Bring the water to a boil on the stove over high heat. Reduce the heat so as to maintain a steady boil. Cover with lid but tilt to leave one side open. Cook until the potatoes are fork-tender (15-20 minutes).
2. MASH THE POTATO
Drain the potatoes of water (you can use the lid secured with a towel or dump the potatoes into a colander if that's easier for you). In the pot, add broth to the potatoes and mash with your choice of either hand mixer OR by hand if you're old-school (I prefer this because I like my potatoes creamy but with some chunks left for texture).
3. POTATO MAGIC
Once the potatoes are mashed, mix in the mayonnaise, parsley, chives, pepper and salt until you've achieved the right consistency, flavor and texture. Serve and enjoy this new take on a classic!
PRO TIP: Fry some mushrooms and onion in a frying pan while the potatoes are boiling to add sweet earthy tones to your dish - don't use too much oil. You'll thank me!
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Cheers and Bon Appetit!
Linda Kamaev