Buttery Yukon Golds “smashed” with lots of flavorful garlic. Leave the skins on the potatoes for more flavor, nutrition, and texture. Use a hand potato masher to achieve potatoes that are more “smashed” than “mashed.” This recipe is from The Vegetarian Meat & Potatoes Cookbook. Serve with Madeira sauce.
2 pounds Yukon Gold potatoes, well scrubbed
3 or 4 garlic cloves, crushed
1⁄3 to ½ cup warmed soy milk
2 tablespoons vegan margarine
Cut the potatoes into quarters and place them in a large saucepan with enough cold water to cover. Salt the water, add the garlic, and bring to a boil. Cook until the potatoes and garlic are soft, about 30 minutes.
Drain the potatoes and return to the saucepan. Add the soy milk and vegan margarine and coarsely mash with a potato masher, allowing some of the potato pieces to remain intact rather than smooth. Season with salt and cayenne, to taste.
This recipe is part of: Vegan Thanksgiving 2009 – A Feast by Robin Robertson.
Recipe © 2009 by Robin Robertson. Published by Vegan.com with permission.