This plant-based mashed potato with garlic and cloves is so unbelievably delicious! Not only is this perfect for those Thanksgiving side dishes, but it may even qualify for Christmas. The best combination (in my opinion) are russet and Yukon gold potatoes. They really give you that perfect fluffy and creamy texture that you are looking for. Pair that texture with the fresh herbs, seasoning, and cashew milk and you’ll have yourself the perfect duo!
Yields 3-4 servings
Ingredients
4 potatoes, peeled and diced
1/4 cup cashew milk
1 Tbsp. nutritional yeast
1/2 tsp. garlic powder
1/4 tsp. onion powder
2 Tbsp. chives
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. ground black pepper
Directions
- In a pot on medium-high heat, add the peeled and diced potatoes and cook until you can stick it with a fork and it falls off. Pour into a strainer and add to a mixing bowl.
- In the bowl with potatoes, begin to mash with a mixer (or stand mixer) and add the butter. Next add the cashew milk, salt, pepper, onion powder, garlic, nutritional yeast, and chives.
- Place potatoes into a serving dish and enjoy
Chef’s tip: If you would like to make these a bit more on the garlic and cheesy side, feel free to add double the amount
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