Recipe of the Week: Mom's Mashed Potatoes
Want to know a secret? My mom makes some of the best mashed potatoes out there. It’s somewhat true. Since I’m a big fan of potatoes, I’ve had my share of mashed potatoes and nothing beats a plate from Mom. Some people add in all kinds of crazy spices and nonsense, but I like to stick to my roots and keep things simple. Ready for my simple not-secret recipe?
- 3 Potatoes—with or without the skins
- 1/3 cup of chopped Onions
- 1 teaspoon of Vegetable Oil
- 3 Garlic Cloves—minced
- 3/4 cups of Non-dairy Milk
- 1-2 tablespoons of Soy Margarine
- A pinch of Salt
- 2 teaspoons of Rosemary (or whatever spices that you like)
- Your favorite vegan friendly Gravy (optional)
You’ll want to start things off by getting a large pot of water set up and bringing it to a boil. While you’re waiting for the water to boil, scrub the potatoes and peel them if you would like. Once they’re cleaned, cut the potatoes in half and start dicing them. When the potatoes are all diced up, start chopping up an onion enough for 1/3 cup. By this time, the water should be boiling, and you can toss the potatoes and onions in the water for about 15 minutes. Relax for about 10 minutes and join the peta2 Street Team if you haven’t already, or clean up your mess, and start mincing up the garlic. Put about 1 teaspoon of oil in a saucepan and sautee the garlic for about 30 seconds. Add the non-dairy milk of your choice (I used rice milk) to the saucepan and reduce the heat to low, just enough to keep it warm. By this time the potatoes should be done, drain them, and put them back in the pot for some mashing! Add in the garlic mixture, 1-2 tablespoons of soy margarine, a pinch of salt, and your spices while mashing to add some flavor. If you’re a fan of gravy, toss some of that on top and you’ll have quite the side dish!
Hope y’all enjoyed this recipe, and please don’t tell my mom that I shared this simple secret with you. Do you have a favorite family recipe?