Have you tried OIL-FREE mashed potatoes? Not only is it much healthier than your regular mashed potatoes, but it is smothered with way more goodness. It’s simple to prepare, and it would go well with some vegan gravy. For this recipe, I use Yukon gold potatoes. What type of potatoes do you prefer to cook with? Comment below.
5 medium (1.5 lbs) Yukon gold potatoes
2 cloves fresh garlic, finely minced
4 oz. vegan cream cheese (Kite Hill Chive Cream Cheese)
½ cup almond milk
⅛ cup fresh dill, finely chopped
Salt and pepper, to taste
Bring a pot of salted water to a boil. Carefully prick each potato 4-5 times with a sharp knife. Once the water is boiling, add in the potatoes and cook until tender, about 15-20 minutes. Drain the potatoes through a strainer and set aside for now.
Place the pot back on the stove and set it over medium-low heat. Add in 2-3 tablespoons of water (or 1 tablespoon of oil) and add in the minced garlic. Sauté until the garlic is fragrant, about 2 minutes.
Once the garlic has cooked, add the potatoes back into the pot along with the vegan cream cheese, almond milk, and dill. Using a potato masher slowly mash the ingredients together until smooth and creamy. Season with salt and pepper to taste.