Buttery Yukon Golds “smashed” with lots of flavorful garlic. Leave the skins on the potatoes for more flavor, nutrition, and texture. Use a hand potato masher to achieve potatoes that are more “smashed” than “mashed.” This recipe is from The Vegetarian Meat & Potatoes Cookbook by Robin Robertson. Serve with Brown Gravy.
- 2 pounds Yukon Gold potatoes, well scrubbed
- 3 or 4 garlic cloves, crushed
- 1/3 to ½ cup warmed soy milk
- 2 tablespoons vegan margarine
Cut the potatoes into quarters and place them in a large saucepan with enough cold water to cover. Salt the water, add the garlic, and bring to a boil. Cook until the potatoes and garlic are soft, about 30 minutes.
Drain the potatoes and return to the saucepan. Add the soy milk and vegan margarine and coarsely mash with a potato masher, allowing some of the potato pieces to remain intact rather than smooth. Season with salt and cayenne, to taste.
This recipe is part of Robin’s Vegan Thanksgiving Feast.
Recipe copyright 2008 by Robin Robertson and published by Vegan.com with permission.