Monday, May 1, 2017

"Cheesy" Vegan Mashed Potatoes


These mashed potatoes are big on flavor and low in fat. After reading The Starch Solution, I have been tweaking many of my go-to recipes to eliminate added oils. These low-fat mashed potatoes are not lacking in any way; you won't miss the vegan margarine, I promise. The nutritional yeast and spices give these a richness in flavor and a bit of the cooking water makes them nice and fluffy.

"Cheesy" Vegan Mashed Potatoes


6 russet potatoes, peeled and diced (sometimes I leave the peel on a couple of the potatoes)
1-  1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 cup nutritional yeast


Wash and dice the potatoes, cutting them into 8 pieces works well. Put the potatoes in a saucepan and cover them with water. Bring to a boil and let them cook for 10-15 minutes, until the potatoes are softened through and easy to pierce with a fork.

Use a 1 cup measuring cup and scoop up a cup of the cooking water, set this aside and drain the potatoes. Mash the potatoes with a potato masher, adding in a little of the reserved cooking water to create a nice creamy consistency. Add in the seasonings (salt, pepper, onion powder, garlic powder, nutritional yeast) and stir to combine, taste and adjust the seasonings to your liking.

Makes about 4 servings.

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