Extra Tasty Mashed Potatoes
This terrific alternative to the classic mashed potatoes with peas on the side eliminates chasing peas around the plate. Leftovers, if there are any, are good in other recipes such as Potato Balls, Dave’s Stuffed Mushrooms, or they can be fried for breakfast. Excerpted from Dating Vegans: Recipes for Relationships* by Anne Dinshah. Published by American Vegan Society, © 2012. Reprinted by permission.
Makes: 8 cups
- 6 large white potatoes, chopped
- 1 sweet potato, peeled and chopped
- 1 small yellow onion, chopped
- 8 ounces white or portobello mushrooms, sliced
- 2 tablespoons vegan buttery spread (such as Earth Balance)
- 1 1/2 cups frozen peas, thawed
- 1/2 cup plain soymilk or other plain nondairy milk
- 1/2 teaspoon salt, or to taste
Place the white potatoes and sweet potato in a large saucepan, add 2 cups water, and bring to a boil over high heat. Cover, reduce the heat, and simmer for 30 minutes, or until the potatoes are tender and a knife can slide in easily. Drain the potatoes, saving the cooking water, and place the potatoes in a large bowl.
Place the vegan buttery spread in a large skillet over medium-high heat. (These steps can be done while the potatoes are cooking.) Add the onion and cook, stirring occasionally, 5 minutes, or until the onion begins to become translucent. Add the mushrooms and peas to the pan; stir and cook 2 additional minutes.
Mash the potatoes. Add the nondairy milk and mix with the potatoes. Gradually add some of the reserved cooking water if creamier mashed potatoes are desired. Add the fried vegetables and salt, if using, mix well, and serve.
- Here are more easy, tasty potato recipes.
Anne Dinshah is a lifetime vegan and author of Apples, Bean Dip, and Carrot Cake: Kids! Teach Yourself to Cook*(co-authored with Freya Dinshah), and Healthy Hearty Helpings,* a vegan cookbook for busy people who wish to eat well. She coauthored Maribeth Abrams’ cookbook The 4-Ingredient Vegan. Visit the web site for more information on the American Vegan Society.
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