Vegan Mashed Potatoes
Roasted garlic is the key to these delicious vegan mashed potatoes.
Servings: 8
Equipment
- large crockpot
- potato masher
Ingredients
- 1 bulb garlic
- 1 tsp olive oil
- 3 lbs Russet potatoes about 8 medium potatoes
- 2 C vegetable broth
- 6 tbsp vegan butter
- 1/2 - 1 C soy milk
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 350°F. Peel garlic, and place on a small piece of foil. Add a drizzle of olive oil and touch of salt. Fold up the edges of the foil to create a packet and roast for about 20 minutes. Note: we always just throw our garlic in to roast while something else is cooking in the oven.
- Scrub and dice potatoes. Add diced potatoes and 2C vegetable broth to the crockpot. Add in enough water so that the potatoes are covered. Cover with the lid. Set crockpot to High, and cook for about 2 hours, until the potatoes can be easily pierced with a fork.
- Reserve about 1C of the cooking liquid, then drain the potatoes.
- Add in the roasted garlic and 6tbsp of vegan butter. Mash the potatoes, garlic and butter together.
- Stir in about 1/2C soy milk and 1/2C of the reserved cooking liquid. Slowly add in soy milk and reserved broth until the mashed potatoes have reached the desired consistency.
- Add salt and pepper to taste.
- Set crockpot to warm until ready to serve.
Notes
The potatoes can be diced and scrubbed a day in advance, just store them submerged in water until you're ready to cook them.
Add more vegan butter for richer potatoes.
This recipe can be made on the stovetop, instead of in a crockpot if preferred; you will need to reduce the cooking time for the potatoes.