I have a thing for mashed potatoes.
I have always had a thing for mashed potatoes.
Much to My Mama’s chagrin, that used to entail potato flakes and cardboard tasting mashed potatoes from a box.
It wasn’t until much later (i.e.—after graduate school) that I realized how stinkin’ easy it was to make them from scratch.
Boxed potatoes BE DAMNED.
As much as I love mashed potatoes, I always kind of winged it when it came to a recipe. Adding a few potatoes here, a glob of butter or Earth Balance there, and a splash of whatever milk we had on hand.
Not this time.
This time, I wrote it down.
We paired these bad boys with a little Flank Steak with Roasted Tomatoes and Onions, and asparagus.
But you could just as easily eat these on their own, in all of their starchy, salty, potatoey goodness.
Lord knows I’ve done that one or two (thousand) times.
And I’ll probably do it a thousand more times between now and…next month.
Oh, and for those with an aversion to the Nightshade family (i.e.—white potatoes), this recipe would be equally as delicious with a few sweet potatoes or yams.
Just thinking about that makes me want to go whip up a batch now. (Thank you, pregnancy.)
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1.5 - 2 lbs Idaho potatoes (or any other potato you have on hand)
- 3 tbs Earth Balance (or other dairy-free / vegan buttery spread)
- 1/2 cup almond (or rice, soy, coconut, etc.) milk
- Salt + Pepper to taste
- Peel potatoes and cut into large chunks.
- Put in a medium to large stock pot and cover with water.
- Bring to a boil and cook until potatoes are fork tender; approximately 15 minutes.
- Drain water (can reserve for bread making! or simply toss).
- Return potatoes to pot and mash with a potato masher (or fork, or blender).
- Add Earth Balance, almond milk, salt, and pepper. Stir to combine.
Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free, and Corn Free.