These mashed potatoes are a family favorite for Thanksgiving. Even one of my brothers, who is about as far from vegan as you can get, likes to take leftovers of these home with him. This is my kind of comfort food. A little upscale, but nothing fussy.
20 cloves of garlic
1 tablespoon of olive oil
5 pounds of Yukon Gold potatoes
3/4 teaspoon of salt
Option: 1/4 stick of vegan butter
Option: 1 tub of vegan cream cheese
2 tablespoons of chopped fresh sage
1 tablespoon of olive oil
In a small baking dish, toss the garlic in 1 tablespoon of olive oil. Cover the dish with foil and roast the garlic at 350°F for 30 minutes. Mash the roasted garlic into a rough paste.
“I cheat and use already peeled garlic instead of roasting garlic in the bulb as is traditionally done. It comes out exactly the same and is much less messy.”
While the garlic is roasting, boil the potatoes, whole and unpeeled, for about 20 minutes, until the skin is splitting, then drain them.
“You can peel the potatoes once they are cool enough to handle, but I prefer to leave the skins on them.”
Mash the potatoes in a 9″ x 9″ baking dish (or about that size) and then stir in the roasted garlic paste and salt, mashing it a few times more. If you are using the optional ingredients, mash them into the potatoes. Don’t combine everything so it is completely smooth. Chunks of potatoes and pockets of roasted garlic paste are a good thing.
“There’s no pretending that the vegan butter and vegan cream cheese are healthy, but it’s ok to indulge a bit if it’s not too often. This will make your potatoes extra good, but you may want to watch your portion sizes!”
Turn the oven to 450°F and place the potatoes in the oven. You don’t need to worry about waiting for the oven to come to temperature first. Bake the potatoes for about 20 minutes if you didn’t use the optional ingredients, and about 30 minutes if you did, until the top of the mashed potatoes shows some browning.
“The fat from the optional ingredients means it will take longer for the potatoes to brown in the oven, which is why they need some extra time.”
While the potatoes are baking, bring the final tablespoon of olive oil to medium high heat in a small pan or wok. Add the chopped sage and slowly stir it until it crisps, about 2 minutes.
No Oil Option: Alternatively, you can toast the sage over medium heat in a dry pan and forgo the oil.
“I love crisped sage. It makes a great topping for potatoes, mushrooms, enchiladas, and tostadas!”
Remove the mashed potatoes from the oven and top them with the crisped sage.
9″ x 9″ Baking Dish
Wok or Small Pan