The perfect combination of savory, buttery, cheezy and comfort-y. The texture is so fluffy and unreal you will definitely want a generous portion! This is the side dish you want to make for thanksgiving or special dinners to wow all non-vegan at the table.
I recommend trying to use Yukon Gold Potatoes but I have also used red potatoes and kennebec.
I prefer Miykos butter but Earth balance is also a great option. If you don't like butter olive oil also work well if you prefer the olive oil taste.
I strongly believe fresh garlic is a must for this recipe but you can also use garlic powder if you are out.
Fresh rosemary is my favorite herb for this dish but you can also use dried basil, oregano, parsley or thyme if you're a fan!
These mashed potatoes are perfect for pairing with vegan meats such as the Gardein Holiday Roast. It also pairs well with vegan sausages, portabella mushrooms and chickpeas. Check out this savory idea below for ways to serve these cheezy mashed potatoes.
Prep time: 5 min
Cook time: 12-20 min
3 medium Yukon Gold Potatoes
2 tbsp Miyoko’s or Earth Balance vegan butter
1/2-3/4 cup Plant Based Milk (I used almond)
1 Tbsp Garlic, minced
1/4 cup Nutritional Yeast
1 Tsp Fresh Rosemary, minced
Salt to taste
Dice potatoes into 2-3 inch pieces a faster cooking time.
Set a medium pot of water to boil. Once boiling set to a low/medium simmer and add potatoes. Cook for 12-20 minutes depending on size.
Poke with fork to check softness. Once done drain, let cool off and peel potatoes if you’d like. Mash well.
In the same pot add vegan butter and garlic to medium heat. Let cook for 1-2 minutes until garlic is golden.
Add plant-based milk and nutritional yeast, mix well with butter and garlic. I recommend adding 1/2 cup milk to begin and then add more after potatoes have been added to achieve desired texture.
Add salt and fresh rosemary. Mix well and taste. Adjust salt, nutritional yeast, milk to taste etc.
Serve with homemade vegan gravy or pair with your favorite vegan meats/chickpeas and more!