A vegan mashed potato recipe flavored with turmeric, cumin, and garlic. So easy and so full of flavor that I'm pretty sure you'll be fighting the carnivores for 'em.
3poundsrusset potatoespeeled (about 6-7 medium potatoes), cut into 2-inch chunks
3tablespoonsextra virgin olive oil
1teaspoonkosher salt + more to taste
1-1/2 - 2cupsSilk Organic Unsweetened Soymilk
1/4cupfresh flat Italian parsleychopped
Fill a large pot 2/3 of the way full with water. Set over high heat. Add potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain and leave potatoes in the colander. Wipe the water out of the potato pan and return it to the burner.
Set the burner to medium heat. Add olive oil, turmeric, cumin, garlic powder, and salt. Cook, stirring constantly, for about 30 seconds. Reduce heat to low.
Add the potatoes back to the pan with the olive oil and the spices. Add the soymilk, starting with 1 cup, and, using a potato masher, mash the potatoes in the pan. Continue mashing, adding more soymilk as needed, until the potatoes are your desired consistency.
Scoop into your serving bowl and top with parsley and vegan butter (if using). Serve.