Molly made these delicious mashed potatoes on Franksgiving (the Friday after Thanksgiving). Everyone agreed they were astounding, and I'm asking Molly to make more tonight.
Ingredients
6 red potatoes
2 tbsp Earth Balance vegan butter, room temperature
2 tbsp Vegenaise
1 roasted head of garlic
6 cracks black pepper
1/2 tsp salt
soy milk, as needed
Equipment
potato masher
Directions
To roast the garlic, cut the top 1/2 inch off (not the root end) and remove the outer paper coating of the head (leaving the individual cloves coverd). Drizzle with a tsp of olive oil and wrap in foil, and place in your oven (or toaster oven) at 350 until it begins to brown, about 45 minutes. Once it cools, you can squeeze the garlic out with your fingers. Mash the roasted garlic with a fork.
To boil the potatoes: scrub the potatoes and remove any gnarly bits. Place the potatoes in a pot along with two quarts of water and a tsp of salt. Bring to a boil and reduce heat to simmer, partially covered, until the potatos are easily pierced with a fork. Drain the water from the pot and allow the potatoes to cool.
Mash them, either in the pot or a large bowl, until all the potatoes are broken up. Now add the Earth Balance, Vegenaise, mashed roasted garlic, and salt and pepper to taste. Resume mashing the potatoes and add soy milk as necessary to achieve the desired consistency (I usually use about a quarter cup).
Reheat before serving.
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