Easy garlicky mashed potatoes
Fluffy and warm mashed potatoes will curb your carb cravings without the dairy. We made ours extra garlicky and buttery, blending until smooth and creamy.
Ingredients
- 4 to 5 russet potatoes, peeled and cubed
- ½ cup unsweetened plant milk or vegan heavy cream
- 2 Tbsp. butter
- 1 garlic clove, minced
- 1 tsp. garlic powder
- 1 tsp. parsley
- Salt and pepper to taste
Preparation
- Bring a large pot of salted water to a boil. Add peeled and cubed potatoes and boil for 20 minutes or until fork tender. Drain and set aside.
- With the pot back on the stove over medium-low heat, melt the butter and sautée the minced garlic. Once the garlic turns slightly brown, remove the pot from the heat.
- Add the boiled potatoes and plant milk or heavy cream to the pot, then mash with a potato masher. Do not overwork or the potatoes will turn gummy.
- Stir in the garlic powder, parsley, and salt and pepper. Serve while warm.
Try Plant-based Today
Sign up to get great tips and recipes
