My kids named these mashed potatoes after they tasted them and said they were a smash hit! They could not believe they were dairy-free and vegan.
My daughter, Lauren, loves mashed potatoes, but of course she can't have the traditional recipe with milk and butter. So, I tweaked my grandmother's recipe by using almond milk and vegan butter. Adding the right seasoning is the key to these potatoes tasting better than the original.
I served them to my picky boys this week. I didn't tell them I made them vegan, and they ate them up with no questions asked!
Vegan Mashed Potatoes
Ingredients:
2 pounds potatoes - cut into chunks (about 6 cups of cooked chunks)
2 tsp. salt
1/2 tsp. pepper
3 Tbsp. olive oil
4 Tbsp. vegan butter
1 Tbsp. chives
1/3 cup almond milk (we like Elmhurst Milked Almonds)
Directions:
Peel potatoes and cut into chunks. Boil until soft - about 10 minutes.
Drain potatoes and put in a mixing bowl.
Add the salt, pepper, olive oil, vegan butter, chives, and almond milk.
Beat with mixer until smooth.
Note: You may have to adjust the salt/milk amounts to achieve the consistency and taste desired.
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