Monday, May 22, 2017

FOOD FOR THE SOUL: Vegan Roasted Mashed Potatoes

November 18, 2014 by Las Vegas Black Image Magazine  
Filed under Food

Vegan Roasted Mashed Potatoes

Vegan Roasted Mashed Potatoes

These mashed potatoes are so creamy, they will melt in your mouth!

Recipe by CHEF STACEY DOUGAN

Ingredients: Serves 4-6

  • 1 bulb fresh garlic cloves, unpeeled
  • 2 lbs. potatoes (preferably yukon gold), peeled
  • and cut into cubes
  • ¾ cup plain soy milk, warm
  • 1 heaping tablespoon non-dairy mayonnaise
  • (Vegenaise is the best)
  • 1 heaping tablespoon non dairy sour cream
  • (Vegan Gourmet is the best)
  • 1 tablespoon Earth Balance Soy Margarine,
  • melted
  • Olive oil (regular) or vegetable oil
  • Sea salt and white pepper, to taste
  • 1 tablespoon nutritional yeast
  • 2 tablespoons chives, minced

Preparation:

Preheat oven to 400 °F. Slice off the top of the garlic head, coat with olive or vegetable oil, and wrap in foil. Bake for approx 35-40 minutes or until cloves are soft. Remove garlic cloves from oven and allow to cool. Meanwhile, put the potatoes in a large pot, cover them with water, add 1 teaspoon of sea salt and cook over medium heat for 20 minutes or until tender. Drain the potatoes, saving about 1/4 cup of the cooking liquid for use in the mashed potatoes. The remaining cooking liquid can be used in soups or sauces as the base of a vegetable stock.

Transfer the drained potatoes to a mixer (or return to the large pot if using a hand mixer or potato masher).

Using your fingers, squeeze the cloves of garlic from their skins, and place them in a small bowl. Using a fork, mash the cloves of garlic to form a paste. Add the mashed garlic, soy milk, non-dairy mayonnaise, non dairy sour cream, soy margarine, nutritional yeast, sea salt and white pepper. Whip or mash the potatoes until you get the desired consistency. Add a little of the reserved potato cooking liquid, if needed, to achieve a creamy consistency. Taste and adjust seasonings as needed. Transfer the mashed potatoes to a large bowl, sprinkle with the snipped chives before serving.

Chef STACEY DOUGAN

www.chefstaceydougan.com • (702) 609-3488 • Email: chefstaceydougan@gmail.com
Twitter: ChefStaceyD • Facebook: Chef Stacey Dougan

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