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The creamiest, fluffiest, tastiest garlic mashed potatoes, ever. They just happen to be vegan!
I get that, and while I love to recreate traditional recipes—I'm telling you—this version uses a couple simple techniques to ensure they're always creamy and fluffy, never gluey or heavy, and the flavor is simply the best! If you're anything like me, you'll be sneaking several spoonfuls before they ever make it to the dinner table!
The two most important keys to this recipe's success are 1) using a potato ricer or masher to make sure you don't overwork them, and 2) heating the vegan butter and cream together and adding it to the potatoes while they're still hot. Cooling down the potatoes, as well as over-mixing, can make them gluier and heavier. Of course, the proper amount of cream, butter, garlic and seasonings plays a tremendous part, and this recipe has all of that, too! So without further ado...
Ingredients
Directions
Fill a large pot with cold water along with the 2 tsp salt and set it on the stove. Peel, rinse, and cut the potatoes into 1-2 inch pieces and add them to the water as you work to keep them from discoloring.
Bring the potatoes to a boil over high heat, then reduce the heat to medium/high and simmer for about 12 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, combine the vegan butter, vegan heavy/whipping cream, garlic, and rosemary in a small pot. Bring to a simmer over low heat and then lower to just keep warm while you finish the potatoes, about 10 minutes.
Drain the potatoes in a colander, then transfer to a large bowl. If you have a ricer (recommended), rice the potatoes back into the pot they cooked in. If you're using a masher, simply return them to the pot they cooked in and mash.
Remove the rosemary sprigs from the butter/cream mix and pour it into the potatoes. Add salt and pepper to taste and stir everything together until fully incorporated. Serve warm with additional butter, chives, and a fresh sprinkle of salt and pepper as desired. Enjoy!
Ingredients
Directions
Fill a large pot with cold water along with the 2 tsp salt and set it on the stove. Peel, rinse, and cut the potatoes into 1-2 inch pieces and add them to the water as you work to keep them from discoloring.
Bring the potatoes to a boil over high heat, then reduce the heat to medium/high and simmer for about 12 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, combine the vegan butter, vegan heavy/whipping cream, garlic, and rosemary in a small pot. Bring to a simmer over low heat and then lower to just keep warm while you finish the potatoes, about 10 minutes.
Drain the potatoes in a colander, then transfer to a large bowl. If you have a ricer (recommended), rice the potatoes back into the pot they cooked in. If you're using a masher, simply return them to the pot they cooked in and mash.
Remove the rosemary sprigs from the butter/cream mix and pour it into the potatoes. Add salt and pepper to taste and stir everything together until fully incorporated. Serve warm with additional butter, chives, and a fresh sprinkle of salt and pepper as desired. Enjoy!
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