Empty My Fridge
Vegan Mashed Potatoes With Mushroom-free Gravy
Ingredients
- Potato · cubed5–6
- Garlic5 cloves
- Salt1 tsp
- Extra virgin olive oil1 tbsp
- Black pepper1 + ¼ tsp
- Thyme
- Nutmeg
- Coconut milk · canned1 cup
- Chive
- Olive oil1 tbsp
- Onion½
- Flour3 tbsp
- Cornstarch1 tbsp
- Vegan worchestershire sauce2 tsp
- Mustard · ground½ tsp
- Onion powder½ tsp
- Garlic powder½ tsp
- Nutritional yeast2 tbsp
- Sage · dried
- Milk1 cup
Instructions
- Pressure cook the cubed potatoes, garlic cloves and 1/4 tsp salt in 1.5 cups water at high pressure for 4 minutes in an Instant Pot, or 2 minutes in a stovetop pressure cooker. Release the pressure after 5 minutes.
- Alternatively, boil the potatoes and garlic in enough water to cover them, then simmer 10-15 minutes until fork-tender, and drain in a colander.
- Drain the potatoes very well and transfer to a bowl. Let them sit a few minutes to dry out, then mash lightly and let sit a minute so the steam escapes.
- Make sure the cooked garlic is mashed. Mix in the 1/2 tsp salt, the remaining ingredients and 1/2 cup coconut milk. Whip lightly, just enough to add air while keeping some texture. Let sit a minute so the liquids absorb.
- Taste and adjust. Add 1/4 tsp or more salt as needed. For a creamier texture, mix in more coconut milk to preference. For cheesy potatoes, add 1-2 tbsp nutritional yeast. Garnish with chives and serve warm.
Summarized from Vegan Richa's video. Watch it for the details.
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