The table without mashed potatoes is complete, and we have provided you with a pot of mashed potatoes that is simple and easy to make (only 5 ingredients are needed).
Golden potatoes are our favorite when we make mashed potatoes because they are the best choice for their color and texture!
Although other potatoes can also play a role, we found that russet potatoes are powdery texture, while red potatoes can be waxy.
First bring the potatoes to a boil in a large pot with water.
There are different opinions on whether to start using hot or cold water, but we choose cool water or room temperature water to achieve the best results.
Another important factor is the quantity: fill the potatoes with waterline about 1 inch above them so that they cook evenly but are not submerged, so that the water takes longer to boil.
The length of time potatoes are cooked depends on their size, type and intensity of cooking. As a general rule, you have to cook them until they are soft enough to be easily pierced with a knife. Cut the medium golden potatoes into one-sixth (see picture) and cook over medium-high heat for about 20 minutes.
Next turn off the heat, strain the potatoes, and put them back in the pan. Then mash the potatoes.
Next is the best part: the taste.
We add dairy-free butter to increase the richness of the butter and dairy-free milk to increase moisture, making them rich and creamy. Salt and pepper add a finishing touch.
These mashed potatoes are delicious, and if you wish, try using them again in a mashed potato, a 1-hour vegan shepherd's pie, or a lentil mushroom stew.
If you need to stop eating mashed potatoes for a while, try freezing them for later use!
When you're ready to eat, heat the mashed potatoes in a pan on the stove to evaporate the excess water generated during the freezing process. It's not as tasty as fresh, but it's a great way to eat leftovers.
Hope you enjoy these mashed potatoes.
The options are endless, but here are some pairing ideas:
Vegetarian lentil nuts
Asparagus zucchini baked
Vegan mung bean casserole
Vegan corn bread filling
White bean kale salad with tahini
Easy to make fluffy mashed potatoes! These butters, garlic clay bean paste only need 1 pot and 5 simple ingredients! Perfect for holiday parties and other events!
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Serving Size: 1 serving
Type of cuisine: Gluten-free, vegetarian
Frozen: 1 month
Retention: 3-4 days
American Custom – Metric
2 pounds golden potato peeled (leave some skin in case)
Water (enough to cover potatoes about 1 inch)
1 teaspoon sea salt
4 Tablespoons Without Milk Butter (we prefer myokos //or suborganized butter)
2-3 Tbsp regular unsweetened lacta milk (we prefer cashew milk//or suborganized milk)
About 1/2 teaspoon of sea salt and fresh ground black pepper to taste
Peel and cut the potatoes into uniform sizes. Then add to a large pot or Dutch oven.
Cover with cold or lukewarm water. They should be completely submerged about 1 inch. Too much water can be added and it only takes longer to start boiling. However, it is important to add enough water as this ensures that the potatoes are cooked evenly and quickly.
After the water boils, add salt and reduce the heat to a medium to high level so that it is still boiling, but not fast. Bring to a boil until the potatoes are soft, making it easy to slip off a sharp knife when it pierces – about 20 to 30 minutes, depending on the type and size of the potatoes.
Once soft, turn off the source of the fire. Filter the potatoes and go back to the cooking pan (again, no more heating). This will evaporate all remaining water.
Use a potato masher (or large fork) to mash the potatoes. Then add garlic, selected butter, selected milk, and salt and pepper to taste (start with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper when composing the recipe).
Mash into a paste until the desired concentration is reached. Mash more potatoes into a paste and less into lumpy potatoes.
Taste and adjust the flavor as needed, add more salt or pepper to taste, add butter to flavor or make it softer, or add milk to flavor (just make sure not to add too much, otherwise your mashed potatoes will become very thin).
Serve with parsley (optional) or more butter, salt and pepper. Leave leftovers in the refrigerator for 3-4 days, or in the refrigerator for 1 month (preferably when fresh). Heat again in the microwave or stove before serving, adding more butter or milk as needed.
*Nutritional information is a rough estimate of potato skins and optional ingredients.
Serving Size: 1 serving
Calories: 172
Carbohydrates: 25.1 g
Protein: 3.1 g
Fat 7.1 g
Sodium: 658 mg
Potassium: 701 mg
Fiber: 2.7 g
Sugars: 2 g
Vitamin A: 11.86 iu
Vitamin C: 13.78 mg
Calcium: 22.25 mg
Iron: 1.19 mg