Sherry A. Phillips

Suspense Author

Creamy Vegan Mashed Potatoes!

Anyone who knows me, knows I love, love, love my southern roots and especially love southern cooking.

The problem with most of our southern cooking is frying and butter. As Paula Deen can tell you, in the South, it’s “more butter, more better!”

So, when I decided to go Vegan until Christmas, one of things I figured I’d be missing the most was some creamy mashed potatoes. Usually when I fix mashed potatoes (and I fix them at least once a week), I use 1 1/2 sticks of real butter and then I use real cream until they are the consistency I like. Yeah, my mashed potatoes are really healthy —- NOT!

I started searching on the internet for vegan mashed potatoes and came across this website’s recipe. I tweaked it a bit and came up with the following recipe that I made last night.

Creamy Vegan Mashed Potatoes
8 medium to large red skinned potatoes
1/4 cup of light tasting olive oil
plain unsweetened almond milk (use enough until it’s your desired consistency)
two pinches of cayenne pepper (or omit if you don’t like spice)
1 T. Italian Seasoning
1 T. Parsley
1 t. Seasoning Salt
1 t. Onion Powder
1 t. Garlic Powder
Kosher Salt
Pepper

Directions: Wash and quarter Red Skinned potatoes, leave the skin on. Boil until done (about 45 to 50 minutes). Drain. Mash with potato masher, then add oil, Italian seasoning, parsley, seasoning salt, onion powder, garlic powder. Add Almond Milk until it is the consistency you like and salt and pepper to taste.

I kid you not, these were the yummiest mashed potatoes I have ever made. In my opinion, they were as good if not better than some I’ve had in 5 star restaurants. For those who cannot eat nuts, you could probably use soy milk.

I roasted baby carrots with a tablespoon of olive oil, kosher salt, pepper and cinnamon (I also added a bit of Splenda). I also roasted some baby asparagus with olive oil, kosher salt and pepper. The photo is an image I took last night right before I chowed down!

I loved my dinner last night! I could have had seconds of everything, except I was completely stuffed.

For dessert, I had a few spoonfuls of Almond Dream Cappuccino Ice Cream and it was yummy too!

I highly recommend you give this recipe a try as a healthy alternative to regular mashed potatoes made with butter and cream!

It’s delicious!

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