The Pioneer Woman Tasty Kitchen
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Vegan Mashed Potatoes

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Level: Easy

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Description

The simple yet incredibly effective aromatised oil makes these vegan mashed potatoes better than
any of their contemporaries. Creamy without the cream.

Ingredients

  • 8  Medium Potatoes
  • 5 Tablespoons Extra Virgin Olive Oil
  • 2 cloves Garlic
  • 1  Red Chili Pepper, Loosely Chopped
  • 1 teaspoon Sweet Paprika
  • ½ cups Soy Milk Unsweetened
  • Salt To Taste
  • Nutmeg And Margarine, As Desired (optional)

Preparation

Peel potatoes (or leave the skin on if that’s your thing), and roughly chop into quarters or eighths. Add to a large pot of cold water. Put the pot over high heat, and add salt as the water warms up. After about 20–25 minutes, potatoes should be easily pierced with a knife or skewer—that means they’re ready.

In the meantime, bring olive oil to low heat with whole garlic cloves and loosely chopped chilli pepper. Cook gently for around 5 minutes to infuse the oil. Let rest and add sweet paprika.

Mash potatoes with a fork or masher (or use a hand blender for exceptional softness) and add infused olive oil (remove the garlic and chili), soy milk (or other milk or stock), sea salt, nutmeg and margarine (if using) as you mash the potatoes. If the mashed potatoes are a bit too firm and dry, add a drop more soy milk or stock.

Voilà! Smother in sauce or eat on its own.

Note: Don’t be too stingy with the salt—it’s an integral part of the dish!

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