I hope that you are enjoying the beginning of the New Year! In addition to lounging around, enjoying my time off, and starting Yoga, I’ve been head down in my notebooks and laptops working on some really exciting stuff! Everything from setting goals for the year to planning out delicious recipes for you awesome folks at home. I have a feeling that 2015 is going to be an amazing year, don’t you?
This week while I was working hard on planning out the new year – I was craving something vegan-y and cheese…again! Seriously, I think it’s fair to say most of us still love making something that is cheesy, am I right? I mean – you guys seemed to really LOVE my creamy cheesy broccoli soup!
This week I also got to thinking about how it used to be so fun to create delicious homemade mashed potatoes, but since going vegan I haven’t tried any tried to recreate those delicious mashed potatoes. So, with my hankering for some vegan cheesiness and for mashed potatoes, I came up with vegan cheesy mashed potatoes. Oh and I personally like leaving on the skins, so they are rustic too haha!
These mashed potatoes are also pretty easy to make because in order to get them nice and smooth I used an immersion blender! That means you don’t really have to do much mashing by hand! Within about 20-25 minutes you can have delicious homemade cheesy mashed potatoes!
Next time I make these I’m going to play around with using some fresh herbs too! Of course when I got to my local market they were all out of chives – which I had planned to use – but honestly I wasn’t too upset because these still turned out delicious!
My only word of caution – pack the left overs up before you start enjoying! If you don’t, you won’t have anything left over haha! Note: These do have a cheesy flavor, like pretty cheesy, but they are not overwhelmingly cheesy – you can tinker with the spices if you want it to be a much stronger flavor
Bonus: These taste totally amazing cold, though I’m already a fan of cold mashed potatoes haha!
- 5-6 Small/Medium Potatoes
- 1 Cup Almond Milk or Coconut Milk (See Notes)
- ¾ Cups Nutritional Yeast
- 1 Tbsp Mustard Powder
- 1 tsp Chili Powder
- 1 tsp Onion Powder
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Pepper
- Chop the potatoes into large chunks.
- Bring a pot of water to a boil, and throw in the chopped potatoes for 8-12 minutes - until they are soft. Once they are soft, drain the water and return the potatoes to the pot.
- While the potatoes are cooking, put the remaining ingredients in a blender and blend until smooth.
- Add the liquid from the blender into the pot with the softened potatoes.
- With a fork, roughly mash everything together - you don't have to mash it too much just enough so that the immersion blender in the next step doesn't fling liquid everywhere!
- With an immersion blender, blend, mash, and combine the liquid and the potatoes - you can go as smooth or chunky as you would like!
- Throw some in a bowl and enjoy!
You may have to adjust the amount of liquid depending on the size of your potatoes!
For creamier richer potatoes, use lite or full fat coconut milk in place of almond milk!
What’s your favorite herb to use in mashed potatoes?
Do you prefer baked or mashed potatoes?