Vegan {Gluten and Dairy Free} Mashed Potatoes

The Minimalist Baker created this uber yummy version of mashed potatoes.  When I make mine I like to use Extra Virgin Olive oil, and homemade chicken stock that has full fat in it.  It makes them so creamy! For how to make your own chicken and stock in the crockpot go here.

photo from the Minimalist Baker

PREP TIME

10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

6 Ingredient vegan mashed potatoes that are fluffy, creamy, buttery and loaded with roasted garlic and chives. Perfect as is, with gravy or with a giant scoop of butter.

Author: Minimalist Baker

Recipe type: Side Dish

Cuisine: Vegan, Gluten Free

Serves: ~4

INGREDIENTS

• 6-8 medium yukon gold potatoes (if large, cut in half)*
• 1.5 tsp sea salt
• 1/2 tsp ground black pepper
• 5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
• 3-4 Tbsp vegan butter (such as Earth Balance), melted/softened
• 1/4 cup fresh chives for topping

INSTRUCTIONS

1. Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
2. While the potatoes are cooking, chop up your chives and measure your butter.
3. Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
4. Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.
5. Add in butter, garlic, salt, black pepper and stir to combine. Taste and adjust seasonings as needed.
6. Lastly top with chives, stir and serve as is or your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days.

NOTES

*Use organic potatoes if possible, especially since you leave the skin on.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400 degree oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.