Holidays are crunch time so quick and easy recipes are gold. Try ecoRDN’s easiest dairy-free mashed potato recipe EVER!!!
This recipe uses one pot, serves six, and dirties no mixers! Omg, dairy free never tasted so good!
What you’ll need:
2 qt pot
wooden spoon
*6 medium red potatoes quartered, skin on
(*whatever fits comfortably in pot, refer to pictures, we use a 2qt pot for this recipe in the ecoRDN labs)
1/4 c whole garlic cloves
2 Tbsp salt
2 Tbsp pepper
1/4 c vegan margarine
1 c nutritional yeast
1/2 c fine sliced green onion
Place the potatoes, garlic cloves, salt and pepper in 2 qt pot, fill with boiling water to just below the potato-line, bring to a full boil on the stove, reduce heat to low and cover halfway so steam can escape, then set timer for 15 minutes. Be careful the flame is not too high during this step, or that the lid is fully covering your pan, to avoid a boiling over starch mess. After 15 minutes remove lid and return the heat to medium-high. Bring back to rumbling boil and set timer for 20 minutes. You will need to watch this process as you’ll want the water to boil away but not entirely evaporate, be mindful so you don’t scorch your pan.
After 20 minutes (or water’s entire evaporation) drain excess water and remove from heat. Add the remaining ingredients: margarine, green onion, and nutritional yeast. Work with wooden spoon until all ingredients are mixed into an even mash. Mash for a good 5 minutes using your fantastic forearm strength, being mindful to fully process the whole garlic cloves. Add additional black pepper to taste. The salt will have cooked into the potatoes already, they should be perfectly seasoned, so no need to add extra.
This is ecoRDN‘s favorite mashed potato recipe, it’s a staple in our kitchen on those sublime potato days. If you like this recipe as much as we do, please let us know in the comments below!
As always, thanks for reading and eat well!
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