Back to Veganism: Recipe #2.5 Awesome Garlic Mashed Potatoes
This recipe makes enough to be used on top of the Shepherd’s Pie (6 cups).
2 quarts water
3.5 teaspoons fine sea salt
3 large russet potatoes (about 2.25lbs), cut into 1.5 inch cubes
1 cup rice milk
3 tablespoons vegan butter (I use “Earth Balance”)
0.5 teaspoon pepper
1 teaspoon rosemary, preferably fresh
2 cloves of fresh crushed garlic (at least, I use more)
*
In a 4-6 quart stockpot, combine water, half a teaspoon of rosemary, and 1 tablespoon salt.
Add the potatoes and place the pot over high heat.
Bring to a boil, reduce to a simmer, and cook until the potatoes are very tender — 15-20 minutes.
Drain the potatoes and return them to the pot. Add the remaining half teaspoon of rosemary, the crushed garlic, half a teaspoon of salt, milk, butter and pepper.
Mash!
