Rosemary garlic mashed potatoes [Vegan]
Who says vegans can't enjoy one of the simplest comfort foods out there? The combination of coconut milk and rosemary garlic-infused vegan butter make these mashed potatoes oh-so-creamy.
Ingredients
- 2.5 pounds potatoes russet or red, quartered
- 1-2 Tablespoons salt
- 1/2 cup vegan butter
- 10 garlic cloves sliced
- 1 stalk fresh rosemary chopped
- 1 cup full fat canned coconut milk
- 3/4 teaspoon salt
- 1/4-1/2 teaspoon crushed red pepper flakes
- Optional:
- 2 Tablespoons nutritional yeast*
Instructions
Potatoes:
- Place potatoes in a medium saucepan and cover with water.
- 2.5 pounds potatoes, quartered
- Add 1-2 Tablespoons of salt to the water.
- Bring to a boil and simmer for 20-30 minutes, until potatoes are fork tender.
- Drain potatoes and put them back in the same medium saucepan off of heat.
- Use a potato masher to mash the potatoes until desired consistency.
Rosemary Garlic Infused Vegan Butter:
- While the potatoes are cooking, make the infused vegan butter.
- Heat a small skillet over medium low heat. Once warm, add vegan butter.
- 1/2 cup (1 stick) vegan butter
- Once butter has melted, add garlic and rosemary.
- 10 cloves garlic, sliced
- 1 stalk rosemary, chopped
- Saute on medium low heat for 10-15 minutes, until golden brown.