Vegan Mashed Potatoes with Hints of Garlic and Rosemary
Vegan mashed potatoes cooked simply using unsweetened soy milk and extra virgin olive oil with hints of garlic and fresh rosemary. Perfect for Thanksgiving dinner or any recipe calling for mashed potatoes.
Servings: 4 people
Calories: 247kcal
Ingredients
- 2 pounds of potatoes scrubbed
- 1 cup unsweetened soy milk
- 3 Tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary
- 2 garlic cloves peeled and left whole
- salt and pepper to taste
Instructions
- Place the potatoes in a large pot. Cover with water and 1 teaspoon of salt. Bring to a soft boil and cook for 20-30 minutes or until done.
- While the potatoes are cooking, heat the olive oil, garlic cloves, and rosemary sprigs over low heat in a saucepan. Lightly infuse the oil with the garlic and rosemary being careful not to burn the garlic. Approximately 10 minutes over low heat. Scoop out the rosemary sprigs and garlic and discard. Add the soy milk to the oil to gently warm.
- Drain the potatoes when done and put back in the pot. Mash the potatoes lightly with a potato masher or put through a potato ricer.
- Pour the soy milk and olive oil mixture over the potatoes and stir. Season to taste with salt and pepper.
Notes
The garlic and rosemary in this recipe are not essential, but I like the background hint of flavor it brings.
Soy butter could also be used in place of the olive oil or in addition to it based on your taste.
Nutrition
Calories: 247kcal | Carbohydrates: 29g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 1009mg | Fiber: 6g | Vitamin A: 140IU | Vitamin C: 26.3mg | Calcium: 146mg | Iron: 7.7mg