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Lilly’s Table

 
 
Vegan Mushroom Gravy
Wild Mushroom Stuffing
© Lillys-Table.com Photo of Mashed Potatoes
 

Tags: Vegan Nut Free Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Mashed Potatoes

from Vegan Mushroom Stuffing, Mashers & Gravy, the Week of November 24, 2013.
View the previous or next recipe for this meal.

Simple, creamy white goodness. Ultimate comfort food. Plan on about one big potato per serving. Add one or two extra potatoes to the grand total if you have a small gathering to guarantee enough for big eaters. Make this vegan or dairy free by substituting a flavorful broth, such as the no-chicken vegetable broth. Also, use a young, tasty extra-virgin olive oil you reserve for salad dressings, instead of the butter.

Ingredients

  • 4 potatoes, large
  • 1 cup milk, or broth, warm
  • 2 tablespoons butter, unsalted, or a flavorful olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, or more to taste

Serving Size: 4 People

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Preparation Instructions

Peel the potatoes and cut into small pieces. The smaller the dice, about 1-2 inches, the faster they will cook. Place in a pot of cold water and then over high heat.

Boil for about 15-25 minutes until the potatoes can be easily smashed with a fork. Drain.

Warm the milk.

There are several methods for ‘mashing’ the potatoes. Some of the ways I have used successfully are as follows:
Potato Masher
Wire whisk (only if the potatoes are very soft after cooking)
Potato Ricer
Food Mill
Electric beaters (take care to not over beat as they will become gluey)
Pastry Cutter

Avoid a food processor- as it will become gluey.

Once the potatoes are almost completely mashed, stir the warm milk or broth into the potatoes. Add more or less as you reach your preferred consistency.

Fold in the butter and season with salt & pepper to taste.