I saved my favorite Thanksgiving dish for last. I LOVE mashed potatoes. When I was a teenager I used to eat a bowl of instant mashed potatoes for lunch most days. I am happy to say I have grown out of those unhealthy days and I don’t eat mash potatoes that often anymore. But, they are still one of my favorite foods. Creamy, buttery, and fluffy—what’s not to love? And, I thought garlic would make them special for holiday.
Garlic Mashed Potatoes
4 Russet potatoes
1 tbs vegan butter (I used Earth Balance)
4 cloves of garlic, minced
1/2 tbs more vegan butter
1/2 cup rice milk (soy milk works fine too)
Salt and pepper, to taste
Wash, peal, and quartered the potatoes.
Place the potatoes in the pot you plan the boiling them in. Covered the potatoes with cold water. Let them soak for at least 15 minutes. This allows the starch to leach out so they mash better.
Place a lid on the pot, place it on the burner, and bring it to a boil.
While that comes to a boiling, the 1 tbs of butter in a skillet over medium heat. Once it melts, add the minced garlic. Cook until golden, but careful not to burn it.
Once it’s ready, remove from heat and set aside.
Check the potatoes once they have boiled for a few minutes, they will be ready when a fork can be easily inserted all the through a quarter with no resistance. Once they are ready, remove from heat and drain.
Return the potatoes back to the pot, add the garlic, the other 1/2 tbs of butter, and rice milk. Mash the potatoes until smooth and all the ingredients are incorporated.
Now you have a big bowl of potato heaven! I hope you love this as much as I did.