Classic Garlic Mashed Potatoes

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Happy Friday!

I am so excited to share this recipe today! Mashed potatoes are such a classic and delicious recipe! As a vegan I think it is important to have versions of your favorite comfort foods made vegan! Anything potato does it for me. I was just telling Mitch today that if I could eat one junk food everyday without the consequences it would be anything potato. Fries, chips, mashed, baked, you name it! Let’s get into the recipe!

INGREDIENTS

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DIRECTIONS

  1. To start off, bring a large pot of salted water to a boil and wash your potatoes. Then cube your potatoes so they cook faster in the boiling water. You can also peel your potatoes, I just prefer to have the skin on!
  2. Place your potatoes in the boiling water and let them cook for 20 minutes or until fork tender.
  3. When they are for tender you can drain your potatoes and set them back in the pot.
  4. To your potatoes, add in your non-dairy milk of choice, vegan butter, vegan mayo, Nutritional Yeast, salt and pepper.
  5. Using a masher or a large fork mash your potatoes and ingredients till you have the consistency you desire. I like to keep my mashed potatoes slightly on the chunkier side, I think it adds more textures with the skin and garlic!
  6. Next, we are going to prep our final two ingredients. Garlic and chives! Take your cloves of garlic and you can either press them through a garlic press or smash them onto your cutting board (using the side of your knife) until they become a chunky paste. Add the garlic into your potatoes and mix well.
  7. Lastly, thinly chop your chives and add them into your potatoes, save a pinch for garnishing your potatoes. Mix your potatoes well and place them into a serving dish of your choice. garnish with the rest of the chopped chives and serve!

Servings: Makes 4 servings
Prep&Cook Time: 35 minutes

Hope you enjoy this recipe & try it out!

Majken


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Enchiladas X Shepherd’s Pie

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Enchiladas X Shepherd’s Pie

A funky mix of enchiladas and shepherd’s pie that is definitely a easy but impressive dinner! Serve with tortilla chips and guacamole or just on its own! Let’s get into the recipe! 

INGREDIENTS

  • 2 green bell peppers
  • 2 zucchinis
  • 1 tomato
  • 2 cloves of garlic
  • 1 can of enchilada sauce
  • 1 can of yellow corn
  • 4 corn tortillas
  • 1 can of black beans
  • 6 medium russet potatoes
  • 1 tablespoon of almond milk
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of garlic powder
  • salt and pepper to taste

DIRECTIONS

  1. Preheat your oven to 400 degrees F.
  2. For this recipe, we are going to start out with the mash potatoes. Boil the potatoes until fork tender. Strain them and mash until they are smooth. Add in your almond milk, olive oil, and seasoning (chili powder, cumin, garlic, salt and pepper) and stir until everything is well combined.
  3. Strain and rinse a can of black beans and fold them into your mash potatoes. Now you can set that to the side while we work on the filling.
  4. In a medium skillet with some olive oil, sauté your zucchini, bell pepper, chopped garlic, and tomato, and let that cook down until they are tender.
  5. Once your veggies are cooked down add in a can of strained yellow corn and one can of your favorite enchilada sauce. Stir that together and set it aside.
  6. In an oven safe dish place your corn tortillas to cover the bottom of the dish and pour in your filling.
  7. Either with a piping bag or a spatula cover your filling with your mash potatoes until it looks “decent” haha!
  8. Place it in the oven for 20 minutes and then it is ready to eat! Serve while hot with any toppings you desire! Enjoy!

Servings: Makes 4-6 servings
Prep&Cook Time: 45 minutes

Happy Cooking

Majken

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