- 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:
- 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.
- While the potatoes are cooking, chop up your chives and measure your butter.
- 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.
- 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.
- Add in butter, garlic, salt, black pepper and stir to combine. Taste and adjust seasonings as needed.
- 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.
Source:Minimalist Baker
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