The best damn vegan mashed potatoes...ever?

The best damn vegan mashed potatoes ever from The Spoon + Shovel

It was (literally) a crying shame when Meghan and I cut dairy out of our diet; HOW WERE WE GOING TO MAKE MASHERS NOW? Meghan had them down to a cream-and-cheese-filled science,  and without the use of regular butter, cream, and shredded Parmesan, we were left high and dry... Much like our lonely boiled potatoes. But, as with most of the things I write about here, it didn't take long for inspiration to strike, and Meghan began experimenting with non-dairy ingredients. In very little time (seriously, like 2 tries), she had devised a way to make creamy, fluffy, deceptively cheesy mashed potatoes again. And guess what? No more bloated, dairy-sick stomachs afterwards! Score.

The best damn vegan mashed potatoes ever from The Spoon + Shovel

Mashed potatoes are pretty inescapable at family gatherings, and Meghan often volunteers to make them now so that she and I can enjoy them along with everyone else. As I've said before, the nice thing about vegan food is that everyone can eat it - not just us. A testament to Meghan’s mashed potato mastery is that every time we share them, the response is overwhelmingly positive. 
“These are vegan??”
“These are better than the ones with cheese in them!” 

What can I say, the lady knows her stuff.

Ingredients:
6 medium potatoes, ~4 C.
4 T. non-dairy butter
3 T. nutritional yeast
2-3 T. nut milk
3-4 T. Vegenaise
1-2 t. rosemary, minced (we used dry here, but fresh is preferable)
Salt and pepper to taste

Prep time: 20 min.
Yield: 4 large servings

The best damn vegan mashed potatoes ever from The Spoon + Shovel

The best damn vegan mashed potatoes ever from The Spoon + Shovel

Wash and peel your potatoes, cutting them into roughly 1” squares (this doesn’t need to be precise, just small enough to cook quickly without disintegrating). Place in a stockpot and add water until potatoes are just submerged, then cook at high heat on the stove. After 8-10 min of boiling, check the potatoes with a fork to see if they are soft enough to mash; if so, drain off water and deposit potatoes into a large mixing bowl. Add the butter, nutritional yeast, Vegenaise and rosemary, and begin whipping with a handheld blender. Add the nut milk (we usually use unsweetened plain soy) 1 T. at a time, checking to see if the mixture is wet enough but not overly damp. Add salt and pepper to taste, give another quick little whip, and serve while warm. We had these with a miso gravy Meghan threw together, because she really is the Sauce Queen.

The best damn vegan mashed potatoes ever from The Spoon + Shovel

Perfect for Thanksgiving, Christmas, St. Patrick’s Day, Easter, and any day that ends in “y.” Pair with our chestnut stuffing recipe!