Thanksgiving or, as we call it in my family, Franksgriffin, is comin’ in hot. We call it Franksgriffin cause one time we heard someone bungle “Thanksgiving” on live TV, or something, and then it just stuck. That was probably ten years ago.
Anyway! What’s an autumnal family and/or friends gathering without some stellar mashed potatoes?
~8 gold potatoes
1 1/2 t sea salt, divided
3-4 cloves garlic, minced
dash of olive oil
4 T vegan butter (I like organic Earth Balance)
1/2 t black pepper, freshly ground
1/4 c fresh chives, chopped
- In a large pot, cover potatoes with water. Bring to light boil over medium-high and add 1 t sea salt.
- Cover and cook for about 25 minutes, or until a butter knife slides easily in and out of center of a potato.
- While potatoes are cooking, sauté garlic in olive oil for about three minutes.
- Drain potatoes and place back in the hot pot, off heat, for one minute to evaporate any additional water.
- Careful not to over-mix, mash potatoes with a masher.
- Add butter, sautéd garlic, remaining sea salt, and black pepper and stir to combine. Taste potatoes and adjust as needed.
- Last, stir in chives.
Leftovers can be refrigerated for a few days. To reheat, put potatoes and a dash of vegetarian milk in a small pot on the stove over low. Stir until heated through.
Bummed Out Bailey Rating: 10/10
Rick-the-Meat-Eater Rating: 8/10
I like my recipe better. There should be half a stick of salted butter for every potato.Rick, a person who isn’t joking
Adapted from The Best Damn Vegan Mashed Potatoes.
More on Bummed Out Baker:
Recipe: Shepherd’s Pie
Recipe: Twice-Baked Potato Skins with Cheese Sauce
Recipe: Roasted Artichokes
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