VEGAN ROASTED-GARLIC MASHED POTATOES
Yellow-fleshed potatoes, like Yukon gold, are dense, creamy and moderately starchy, making them perfect for mashed potatoes-especially these vegan spuds, which have no dairy and are low in calories and fat.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
- Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
- Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.
Nutrition Facts : Calories 200 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Sodium 670 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
VEGAN GARLIC MASHED POTATOES
Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.
Categories Garlic Potato Side Vegetarian Graduation Winter Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 4
Steps:
- Thinly slice 2 garlic cloves. Heat 1 tablespoon oil in heavy small skillet over low heat. Add sliced garlic and sauté until tender, about 10 minutes. Set aside.
- Cook potatoes and remaining 8 garlic cloves in large saucepan of boiling salted water until potatoes are tender, about 35 minutes. Drain, reserving 1 1/4 cups cooking liquid. Combine boiled potatoes and garlic, sautéed garlic mixture and remaining 3 tablespoons oil in same saucepan. Mash until smooth, adding enough reserved cooking liquid to form creamy consistency. Season to taste with salt and pepper. Transfer potatoes to bowl. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm potatoes in microwave until heated through.) Sprinkle with parsley and serve.
VEGAN MASHED POTATOES
This is a light and flavorful alternative to calorie-packed mashed potatoes! I got the recipe from a cooking class in Cambridge, MA.
Provided by Jess2011
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
- Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 41.7 g, Fat 13.7 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 1.9 g, Sodium 53.7 mg, Sugar 1.8 g
CREAMY VEGAN MASHED POTATOES
Extremely low in fat and healthy. These creamy potatoes are my husband's creation. We were attending a vegan potluck and he was determined to find a way to make the mashed potatoes taste just as good as his unhealthy unvegan version. He succeeded and these creamy vegan mashed potatoes were a hit! Here is the recipe he scratched down for everyone.
Provided by Enjolinfam
Categories Potato
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil Potatoes until soft.
- Drain and Mash the Potatoes.
- Add all ingredients to the potatoes; mixing and tasting to desired flavor and thickness.
VEGAN ENCHILADAS STUFFED WITH GARLIC MASHED POTATOES
In these vegan enchiladas, warm corn tortillas are bathed in a spicy and bright sauce of chiles and tomato, and wrapped around creamy garlic mashed potatoes.
Provided by Jocelyn Ramirez
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they'll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
- Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12-15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
- Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don't have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
- Preheat oven to 350°. Purée chile base, canned tomatoes, and broth in a blender until smooth. Transfer to a medium saucepan and season with salt and pepper. Partially cover (to avoid splattering) and bring to a simmer over medium heat; cook, stirring occasionally, until enchilada sauce thickens slightly and flavors meld, 18-20 minutes.
- Meanwhile, slice ½" from top of garlic, exposing cloves. Set on a square of foil and drizzle with oil; season with salt and pepper. Wrap up foil to encase garlic and bake until very tender, 50-60 minutes. Unwrap, let cool slightly, then squeeze out cloves into a medium bowl.
- Place potatoes in a medium pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 20-25 minutes. Drain potatoes and let cool slightly, then peel. Transfer to bowl with garlic and add nutritional yeast, mushroom powder (if using), cumin, 1 cup almond milk, and remaining ¼ cup oil; season with salt and pepper. Mash with a potato masher or fork, adding up to ¼ cup more almond milk if needed, until smooth and creamy. Set potato filling aside.
- Spread ½ cup enchilada sauce in a 13x9" baking dish. Warm tortillas on a dry comal or an oiled griddle until pliable, about 30 seconds per side and set aside. Spoon ¼ cup enchilada sauce into a shallow dish. Dredge a tortilla in sauce on both sides to coat. Fill with ⅓ cup reserved potato filling and roll up tightly. Place enchilada, seam side down, in baking dish. Repeat process with remaining tortillas, using more sauce as needed and packing enchiladas tightly into baking dish. Spoon more sauce over, reserving some for serving. Cover enchiladas with foil and bake until warmed through, 12-15 minutes.
- Uncover and top with white onion, avocado, cherry tomatoes, and cilantro. Serve with remaining enchilada sauce alongside. Do ahead: Enchilada sauce can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months. Reheat before using.
CHEESY GARLIC VEGAN MASHED POTATOES
The perfect texture, and a wonderfully garlicky taste... you will never guess that these mashed potatoes are made with no butter or sour cream, and they're so quick and easy to make!
Provided by Faith
Categories Mashed Potatoes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Poke vent holes in the potatoes. Microwave on high for 13 minutes.
- Meanwhile, put olive oil, vegan cheese, garlic, salt, and pepper in a small pot over medium-low heat. Heat until cheese is fully melted and garlic is cooked.
- Let potatoes cool slightly. Halve them and scoop the flesh out into the pot. Discard skins.
- Mash potatoes and cheese sauce together until fully incorporated.
Nutrition Facts : Calories 347.4 calories, Carbohydrate 38.6 g, Fat 19.3 g, Fiber 4.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 857.2 mg, Sugar 1.7 g
SIMPLE GARLIC MASHED POTATOES
This is a fairly quick and simple version of garlic mashed potatoes. It goes well with just about any kind of meat or poultry, as well as many other meals. If you want to make this vegan or fleishig, reserve some of the cooking liquid to use in place of milk, and replace the butter with margarine.
Provided by Halcyon Eve
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
- Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
- Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
- Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
- Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
- Serve with a pat of butter in an indentation on top.
Nutrition Facts : Calories 263.7, Fat 0.5, SaturatedFat 0.1, Sodium 67, Carbohydrate 59.9, Fiber 6.3, Sugar 4.8, Protein 7.2
VEGAN SLOW COOKER MASHED POTATOES WITH GARLIC & CHIVES
The easy peasy slow cooker mashed potatoes we all know and love - but this time, they're dairy-free!
Provided by Kare for Kitchen Treaty
Time 8h15m
Number Of Ingredients 9
Steps:
- Place garlic at the bottom of the slow cooker. Add potatoes. Drizzle with olive oil and sprinkle on the salt. Pout the vegetable broth over the top.
- Cook on high 3 - 4 hours or low 8 hours, until the potatoes and garlic are tender.
- Mash the potatoes! You can either use a potato masher or a hand mixer. I don't recommend a food processor or stand mixer because they can overmix the potatoes and give them a starchy consistency. Mash the potatoes a bit, then pour in 1/3 cup of the almond milk. Continue mashing/mixing, adding additional almond milk until the potatoes are your desired consistency. Mix in the chives.
- Taste and add additional salt and some pepper, if desired, to taste.
- Scoop into a bowl and top with more fresh snipped chives and a pat of vegan buttery spread, if desired.
More about "vegan garlic mashed potatoes recipes"
VEGAN GARLIC MASHED POTATOES - BRAND NEW VEGAN
From brandnewvegan.com
5/5 (2)Category PotatoesCuisine AmericanTotal Time 22 mins
- Clean potatoes and peel if desired. Cut potatoes into 1/2″ rounds and place in a large pot or your 6 qt instant pot.
- If using IP: attach the lid and using the STEAM setting – cook for 12 minutes. Use the QR method to remove the pressure.
THE BEST VEGAN GARLIC MASHED POTATOES • IT DOESN'T TASTE ...
From itdoesnttastelikechicken.com
5/5 (12)Total Time 25 minsCategory Side DishCalories 238 per serving
- Add the potatoes to a large pot and cover with water. Bring to a boil and continue to cook until the potatoes are fork-tender, 10 - 15 minutes. Remove from heat and drain the water off of the potatoes.
- In the meantime, in a medium saucepan combine coconut milk, plant-based milk, and garlic. Bring to a simmer and cook for 10 minutes until fragrant and the garlic is cooked.
- Pour about half of the garlic milk over the potatoes and use a potato masher to mash the potatoes. Add more of the garlic milk until you reach the consistency you like. (I usually use all of the garlic milk mixture). If you use all of the garlic and milk mixture and you would still like the potatoes softer, just add more coconut milk or plant-based milk until you reach the desired consistency. Season with salt to taste.
SIMPLE GARLIC VEGAN MASHED POTATOES RECIPE - …
From happyfoodhealthylife.com
4.5/5 (2)Total Time 25 minsCategory Vegan Main Dish RecipesCalories 1 per serving
- Once potatoes have been scrubbed clean and quartered, add them to a large stock pot. Cover potatoes with cold water. Bring to a boil and cook for about 15 minutes, or until very soft and fork tender.
- Drain the potatoes, put potatoes back into the stock pot, and place pot back on the stove, with burner turned off. Let potatoes sit and dry out for about 5-7 minutes.
- Microwave almond milk for about 30 seconds. Once potatoes are done resting and drying out, add 1/2 of the warm almond milk, vegan butter, garlic powder, and salt.
- Mash potatoes with a potato masher to your desired consistency. If you need to add more milk, do so while mashing just a splash or two at a time.
VEGAN GARLIC MASHED POTATOES - ALL INFORMATION ABOUT ...
From therecipes.info
VEGAN GARLIC MASHED CAULIFLOWER | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGAN GARLIC MASHED POTATOES - FREE VEGAN RECIPES
From free-vegan-recipes.com
INSTANT POT GARLIC MASHED POTATOES [+ MIX-INS] - FOOD ...
From foodsharingvegan.com
DAIRY-FREE GARLIC MASHED POTATOES | VEGAN - GOOD FOOD BADDIE
From goodfoodbaddie.com
THE BEST VEGAN MASHED POTATOES - LOVING IT VEGAN
From lovingitvegan.com
VEGAN GARLIC HERB MASHED POTATO BAKE - MONKEY AND ME ...
From monkeyandmekitchenadventures.com
RECIPE: VEGAN GARLIC-ROASTED MASHED POTATOES - VEGANBLACKBOX
From veganblackbox.com
GARLIC SMASHED POTATOES - VEGAN HEAVEN
From veganheaven.org
GARLIC MASHED POTATOES – 24VEGAN.COM - VEGAN FISH SAUCE
From 24vegan.com
VEGAN GARLIC MASHED POTATOES - THE SENSIBLE VEGAN
From thesensiblevegan.com
GARLIC VEGAN MASHED POTATOES - SMART VEGAN RECIPES
From smartveganrecipes.com
VEGAN CREAMY GARLIC MASHED POTATOES - VEGAN YUMMINESS
From veganyumminess.com
VEGAN MASHED POTATOES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
HIGH PROTEIN GARLIC MASHED POTATOES - OH SHE GLOWS
From ohsheglows.com
FAT FREE MASHED POTATOES RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
VEGAN GARLIC MASHED POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED GARLIC MASHED POTATOES (VIDEO) - MINDFUL AVOCADO
From mindfulavocado.com
HEALTHY VEGAN MASHED POTATOES RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
GARLIC MASHED POTATOES VEGAN - ALL INFORMATION ABOUT ...
From therecipes.info
VEGAN ROASTED-GARLIC MASHED POTATOES - FOOD NETWORK
From foodnetwork.co.uk
VEGAN GARLIC MASHED POTATOES (MADE WITHOUT BUTTER) – PLANT ...
From plantbasedrdblog.com
VEGAN GARLIC CHIVE MASHED POTATOES - JUSTINE COOKS VEGAN
From justinecooksvegan.com
VEGAN GARLIC MASHED POTATOES RECIPES (70) - SUPERCOOK
From supercook.com
VEGAN GARLIC MASHED POTATOES RECIPE WITH CASHEW MILK ...
From elmhurst1925.com
MASHED POTATO BURGER VEGAN - AWESOMEPENNYSTOCKS.COM
From awesomepennystocks.com
ROASTED GARLIC MASHED POTATOES - LIVING VEGAN
From living-vegan.com
GARLIC MASHED POTATOES - VEGAN RECIPES
From chickpeaexpress.com
BEST VEGAN ROASTED-GARLIC MASHED POTATOES RECIPES ...
From foodnetwork.ca
VEGAN MASHED POTATOES RECIPE GARLIC - CREATE THE MOST ...
From recipeshappy.com
BEST VEGAN MASHED POTATOES - EATPLANT-BASED
From eatplant-based.com
VEGAN ROASTED-GARLIC MASHED POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
VEGAN GARLIC MASHED POTATOES - BRAND NEW VEGAN
From staging.brandnewvegan.com
VEGAN MASHED POTATOES WITH GARLIC - SEITAN BEATS YOUR MEAT
From seitanbeatsyourmeat.com
VEGAN MASHED POTATOES WITH ONIONS AND GARLIC ...
From elephantasticvegan.com
VEGAN GARLIC MASHED POTATOES | FRESH AND NATURAL FOODS
From freshandnaturalfoods.com
BEST VEGAN MASHED POTATOES - THE EDGY VEG
From theedgyveg.com
You'll also love