Vegan Garlic and Leek Mashed Potatoes

/Vegan Garlic and Leek Mashed Potatoes

Vegan Garlic and Leek Mashed Potatoes

March 7, 2015
Cuisine
Course

I have made this recipe numerous times when I needed to bring something to a pot luck or contribute a dish to a family dinner – and the funny part is, I never told anyone it was vegan. You can’t tell a difference at all! The fun part for you is – you don’t have to use any measuring cups to make this recipe. It can be tweaked just the way you want it.


Ingredients

  • 1
    Bag of New Potatoes
  • 2-3
    Leeks (Cut very thinly)
  • 1
    Handful of minced garlic (to taste)
  • 1
    Package of vegan butter
  • 1-2 Cup
    Soy creamer (Unsweetened, not vanilla)
  • Vegetable oil, salt and black pepper to taste

Instructions

  1. Take the potatoes and cut into small pieces, about 1 inch by 1 inch (put them into a big pot of water over high heat so they can start boiling immediately while you are cutting them, otherwise they start to turn brown if they sit out too long

  2. The method for this is really easy. First, you'll want to saute the leeks and garlic in a little olive oil (or veg oil is fine, too). Do no overcook them, just saute them enough to get the crispiness out and get a nice garlic-y flavor going. Set that aside.

  3. Boil the potatoes in water until they are so done that you can mash them easily with a fork, then strain the water. In order to keep things from getting too starchy, I like to warm up my butter and soy cream before I add them to the potatoes. I prefer to do this on the stove in little sauce pans. That way you've got it all right there and you can take exactly what you need of each. They don't have to be too hot, just warm. Adding cold liquids to hot potatoes is not the best combo. So add some butter, cream, the leeks and garlic and a bit (maybe a tablespoon) of oil and stir it all up with a big wooden spoon. The potatoes should mash really easily. If you have a mixer, you can use it on the lowest setting and save your arm the pain of having to stir/mash them up by hand. Just don't set the mixer on high or you'll end up with something that looks like mortar. Keep adding cream and butter until you're happy with the consistency and then throw in some salt and pepper to taste. Since you've got leeks in this dish, you don't have to worry about adding anything for a garnish, but a little parsley over the top never hurts. Also, some shredded vegan cheddar is lovely as well! Serve right away and enjoy!

  4. **just a tip for re-heating...I like to do this over the stove as well. Microwaves are just a little too creepy for me to cook my food in...I'm not really very into that, so you won't see me suggesting this often. I recommend putting a little soy milk and soy butter into a pan and warming it up, then adding the potatoes. Stir them around until they are hot and they will taste like you just made them!

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