Vegan Mashed Potatoes

Yield

6 people

Time

25 minutes

Best vegan mashed potatoes from scratch. Rich and creamy with smooth olive oil instead of vegan butter, lots of garlic and the perfect tanginess from dairy-free sour cream.

Ingredients

– 3 lb Yukon gold potatoes – 1 cup cashew milk warm – 12 cloves garlic grated – 1/3 cup extra virgin olive oil – 1/3 cup vegan sour cream – 1/2 bunch onion chives snipped – palt + pepper

1. Scrub and rinse the potatoes well under cold water (no need to peel them unless you want to).

2.   Cut the potatoes into one inch cubes and transfer to a large pot. Cover with cold water by a couple of inches and bring to a boil.

3.   Add the minced garlic to the potatoes together with 3 teaspoons of salt. Boil until tender, about 12 minutes or so.

4.  Drain the potatoes in a colander and allow them to dry in their own steam for a few minutes. Add to a large mixing bowl.

5.   Pour the warm cashew milk over the potatoes and mash away. (If using a potato ricer make sure to do that first before adding the milk).

6.   Add the vegan sour cream and the olive oil and mash some more until the potatoes are creamy and fluffy. Stir in the fresh chives. Taste and season with more sea salt and black pepper to taste.

7.   Serve promptly with a light drizzle of good olive oil and a pinch of chili flakes. Extra chives or fresh dill are always a nice addition.

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