Creamy Mashed Potatoes
Try this specific six-ingredient mash - it's creamy, fluffy, and perfectly seasoned with roasted garlic and chives. (Photo from Minimalist Baker)
Adapted from Minimalist Baker
| Yield: 4 Servings | Time: 40 minutes |
Ingredients
6-8 medium yukon gold potatoes (if large, cut in half)
1 and ½ teaspoon sea salt
½ teaspoon ground black pepper
5-6 cloves roasted garlic (or substitute minced garlic sautéed for 3 minutes in olive oil)
3-4 tablespoons vegan butter (such as Earth Balance), melted or softened
¼ cup fresh chives for topping
Preparation
Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover, and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
While the potatoes are cooking, chop up your chives and measure your butter.
Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
Mash your potatoes using either a potato masher or a hand mixer until fluffy. Be careful to stop before it’s overmixed, and becomes glue-y.
Add butter, garlic, salt, and black pepper, and stir to combine. Taste and adjust seasonings as needed.
Top with chives, stir, and serve as is. Leftovers will keep in the fridge covered for up to a few days.