– 3 lb gold potatoes
– 1 medium leek sliced + rinsed well
– 1 cup vegan mayo
– 1/4 cup nutritional yeast
– 3 tsp dijon mustard
– 2 tsp garlic powder
– S + P to taste
– 1 pinch red chili flakes optional for garnish
1. Scrub and rinse the potatoes very well. Cut into one inch cubes, add to a stock pot and cover by two inches of cold water. Bring to a boil and season generously with salt (2-3 tbsp or so).
2. – Boil the potatoes until tender but not mushy 15 to 20 minutes. The potatoes are done when a knife inserted in the center comes out without any resistance. Drain in a colander and allow them to dry in their own steam.
5. Preheat a large heavy bottom skillet over medium high heat with a light drizzle of olive oil. Add the clean leeks and a pinch of salt. Give everything a good stir and sautee until wilted and they start to get some color.
6. In a large mixing bowl combine the cooked potatoes with the nutritional yeast until coated all over making sure to mash some of them against the sides of the bowl for a creamy texture. Add the mayo, dijon, garlic powder and a few turns of freshly cracked black pepper. Combine well then fold in the sautéed leeks.
7. Taste and adjust seasonings with salt, pepper and chili flakes. If your boiling water was seasoned well you should not need to add anyone salt at this point. (If an eggy flavor is desired add a pinch of Kala Namak finishing salt. If a creamier texture if desired mix in a little more mayo.)