Vegan Mashed Potatoes
I tried this recipe out last week, when I needed a dairy-free recipe for mashed potatoes. Vegan Mashed Potatoes, from the How To Cook Everything Cookbook, were surprisingly good when first prepared, and not bad when heated up the next day. Best of all, this is a potato dish that is super healthy!
Mark Bittman suggests cooking the potatoes in water and adding cooking water, broth, dairy-free milk, wine or beer to give the dish some moisture. He also advises replacing the 4 tablespoons of butter with extra virgin olive oil.
I made my recipe a little different. First, I cooked the potatoes in chicken broth instead of water, poured some off, and added enough back in to make the potatoes creamy. Second, while I did use some olive oil, I added very little; just about a tablespoon for six servings. Finally, I mashed my potatoes with a fork instead of searching for a ricer.
Here is my take on Mark Bittman’s Vegan Mashed Potatoes.
2 pounds thin skinned potatoes
chicken bouillon powder
1-2 tablespoons extra virgin olive oil
salt, to taste
Fill a large pot halfway with water and bring to a boil. Add enough chicken bouillon powder to make a medium strength broth.
Wash the potatoes well but do not peel. Cut the potatoes into equal size pieces and add to the chicken broth. Check the potatoes every 5 minutes to insure they do not overcook. Overcooked potatoes sometimes become gluey. As soon as the potatoes are tender, drain the chicken broth off into a medium size pan.
Mash the drained potatoes and add 1-2 tablespoons olive oil. Since we are on diets, I used the smaller amount.
Gradually add back enough of the broth to make the mashed potatoes creamy.
Add salt to taste.
Variation: Slowly fry a small, sliced onion till light brown. Add to the mashed potatoes.
Get your own copy of How To Cook Everything Vegetarian at Amazon.