Hey, we’re back. I hope everyone had a great 4th. I know I did. After doing such a meat heavy last post, I decided to resume the vegan stuff with this recipe. This was actually the side dish to the crock pot brisket. When you’re cooking for someone with a dairy allergy, vegan stuff always works. The one thing I was concerned about was how to get these to be creamy. It turns out that veganaise and a little olive oil worked splendidly.
Vegan Mashed Purple Potatoes
Vegan Mashed Purple Potatoes are so simple and delicious that you won't miss the butter or cream.
Ingredients
- 2.5 - 3lb purple potatoes
- 1/2 cup almond milk
- 1 tbsp oregano
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 cup veganaise
- 1 small handful parsley (1/2 cup)
- salt
- pepper
- olive oil (as needed)
Instructions
- Wash potatoes and quarter them. Put them in a large pot and cover them with water by 2 inches.
- Bring pot to a boil.
- While water is heating, measure ingredients and chop parsley. Put almond milk in a small pot and set over low. Do not let boil or simmer.
- When water is boiling, cook potatoes 10 minutes or until tender (easily pierced with a knife)
- Drain and add potatoes back to the pot. Mash until chunky with a potato masher.
- Mix in remaining ingredients and check consistency. If needed, add some olive oil. Check for seasoning and serve.
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- All the ingredients
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- Purple!
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- Vegan Mashed Purple Potatoes
