Happy St. Patrick's Day! I thought it was only fitting to have a potato recipe for today (it's so cliche). One of my favorite foods as a child was my grandpa's mashed potatoes and I still get excited when he makes them for me. He has some sort of magic way of doing it so that they are as creamy and fluffy as possible. This recipe is a more "rustic" version, with a few lumps and bumps, but they are still pretty smooth. I like to leave the skins on, but if you prefer you can peel the potatoes for a smoother mash.
Vegan, Gluten Free Mashed Potatoes
2 lbs Yukon Gold Potatoes
1/2 cup Unsweetened Almond Milk
3 tbs Olive Oil
1/2 tsp Dried Sage (optional)
Cracked Black Pepper, to taste
Sea Salt, to taste
1. Wash and scrub the potatoes and cut off any brown spots or eyes.
2. Cut the potatoes into large chunks and steam until fork tender. You could also bake, which can take awhile or boil. Be careful if you choose to boil, that the potatoes are not cut too small or get too soft. Boiling can lead to watery mashed potatoes, which is why I choose steaming.
3. Place the potatoes, unsweetened almond milk and oil in a large bowl. Add the sage, rubbing it between your fingers. Mash with an electric mixer or potato masher until your desired texture. They won't be totally creamy, but will have a little rustic, lumpy texture to them.
5. Crack black pepper and sea salt on top if desired. Serve with gravy, shredded "cheese", vegan butter or enjoy plain.
I topped mine with Road's End Organic Savory Herb Gravy