There’s nothing like buttery, fluffy vegan mashed potatoes! Made with oat milk from your Almond Cow, this recipe can be made in moments.
Time: 30 minutes
- 6 medium Russett potatoes, peeled and cut in quarters
- 1 1/2 tsp sea salt, divided
- 1/4 cup vegan butter, melted or softened
- 4 cloves roasted garlic
- 1/4 cup oat milk
- 1/2 tsp ground black pepper
- 1/4 cup fresh chives, chopped
Add potatoes to a stockpot, and cover them with water. Bring to a boil over medium-high heat, add 1 tsp of sea salt, and cover to cook for 15 minutes or until very tender.
Once tender, drain and strain your potatoes to make sure they're completely dry. Transfer the potatoes to a large mixing bowl, and mash them using either a potato masher.
Add vegan butter, roasted garlic, oat milk, leftover 1/2 tsp salt, and black pepper, and stir to combine. Taste and adjust seasonings if needed.
Top with chopped chives, and a drizzle of homemade gravy.