Mashed PotatoesOne of the things I love are mashed, or whipped potatoes. As a vegan-minded person, I’ve learned to make a tasty vegan version, sans cream and butter. Substitute the butter for a vegan margarine of your choice, and use soy milk instead of heavy cream or whole milk.

I’ve tried other non-dairy milks, but soy milk has the highest fat content to simulate the creaminess of whole milk.

 

Vegan Whipped Potatoes
Serves 4
Fluffy, creamy potatoes that can be served with Roasted Portabello Steaks and grilled asparagrus.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 4-5 yukon gold or creamer (white) potatoes, boiled
  2. 3-4 tbsp of margarine
  3. 4-5 tbsp of soy milk
  4. s & p to taste
Instructions
  1. Boil potatoes until soft and tender. Creamer potatoes don't need to be peeled. Just wash them under cold water before using.
  2. Drain and put into a bowl.
  3. In a separate pot, heat up soy milk to almost boiling.
  4. Add soy milk and margarine. Whip to a consistency that you like. (some people like them chunky, some like them smooth).
  5. For a twist you can add roasted poblano chilies and corn.
Notes
  1. Enjoy with Portabello Mushroom Steaks, BBQ Tofu, Grilled Tofu, or any other entree of your choice.
Kitchen Shaman http://www.kitchenshaman.com/