Vegan mashed potatoes that are smooth and luscious and loaded with garlic flavor. The garlic oil makes it easy to adjust the flavors to your taste. Enjoy on its own or with your favorite gravy.
Prep Time 5minutes
Cook Time 25minutes
Total Time 45minutes
2lbStarchy Potatoes like Yukon GoldNote
4TbspPure Olive oil or any neutral oil
1 1/2tspSea SaltDivided
1/2tspGround Black Pepper
1/4cupScallions or chives Chopped
Cook the potatoes. In a pressure cooker place the potatoes and add about 2 C water and with 1 tsp salt and pressure cook on high for 5 minutes. Let the pressure release naturally and drain reserving about ¼ C potato cooking water. Alternately arrange the potatoes in a saucepan, halving them in size to make all of them of similar thickness. Pouring enough water to cover the potatoes. Add salt and bring to boil. Cook on medium heat (gentle boil) for 20 to 25 minutes, depending on size until the potatoes are cooked through. To test insert a knife into the largest piece and it should slide through to the center smoothly.
Heat a small saute pan with the oil. Finely mince or grate the garlic. When the oil is hot add the garlic to it and reduce the heat to low. Stir and let it cook for 3 to 4 minutes until the garlic begins to turn golden brown. Turn off the heat. Let the oil cool for a few minutes and strain.
Skin the drained and slightly cooled potatoes. Mash your potatoes using either a potato masher or sturdy spoon ( or use a ricer) until fluffy. When the potatoes are almost smooth, slowly start adding the garlic oil (3 tbsp) and keep mixing. When the desired texture is reached fold in the pepper and more salt if needed.
Transfer to a serving bowl. Drizzle the remaining garlic oil on top and sprinkle the scallions.
Yukon Gold are my potatoes of choice here.
2 lbs translate to roughly 6 medium-sized Yukon golds.