A lot of folks have told me that they find good vegan mash potatoes hard to master, but you might be surprised at how easy it is. This recipe is not only full of a blast of garlic flavor, has the perfect consistency, but is also soy free!
4 lbs. potatoes
5 cloves of Garlic
1/4 cup of Almond Milk
Salt and pepper to taste
- Peel the potatoes and cut them into cubes and boil in a large covered pot until tender (Occasionally check with a fork). Drain the potatoes but save the water! The potato water is one of the secrets to making this deliciously nom! Mash the potatoes with a potato masher or fork.
- Peel* the garlic cloves and use a micro plain grater and grate the garlic into the potatoes. Add soy milk and a little salt and pepper and mix until creamy.
- The secret to getting the perfect consistency is in the saved potato water. Add a *little bit* of the warm potato water to the mixture to and mix in. When I say a little, I really mean a little! Do this until you obtain the perfect mash!
*To REALLY bring out the garlic flavor, and if you'd like to go that extra step you can roast the unpeeled garlic in tin foil in the oven at 450 degrees for 25 minute (or until soft). Once done, squeeze it out of it's peel into a bowl and mash it up with a fork before adding it to the potato mash.