Vegan Leek And Garlic Mashed Potatoes Recipe

Cooking Directions

• STEP 1.Peel and chop the potatoes into small cubes. Rinse them under cold water to remove excess starch.
• STEP 2.In a large pot, bring water to a boil and add the potatoes. Cook until they are fork-tender, about 15-20 minutes.
• STEP 3.While the potatoes are cooking, heat a tablespoon of olive oil in a skillet over medium heat. Add the leeks and garlic and sauté until they are soft and fragrant, about 5 minutes.
• STEP 4.Once the potatoes are cooked, drain them and return them to the pot. Add the plant-based butter, non-dairy milk, sautéed leeks and garlic, salt, and pepper.
• STEP 5.Mash the potatoes with a potato masher or use an immersion blender for a smoother consistency. Adjust the seasoning to taste.
• STEP 6.Serve the vegan leek and garlic mashed potatoes hot as a side dish with your favorite vegan main course. Enjoy!

Cooking Tips

• Make sure to rinse the potatoes under cold water after chopping them to remove excess starch. This will help prevent the mashed potatoes from becoming gluey.
• For a creamier texture, use an immersion blender to mash the potatoes instead of a potato masher.
• Feel free to add other herbs or spices to customize the flavor of the mashed potatoes, such as rosemary or paprika.

Storage and Serving

• Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, transfer the mashed potatoes to a microwave-safe dish and heat in the microwave until warmed through. Alternatively, you can reheat them on the stovetop over low heat, stirring occasionally.
• Serve the mashed potatoes as a side dish with your favorite vegan main course, such as roasted vegetables or vegan meat alternatives.