After debating whether or not to prepare mashed potatoes the day before thanksgiving (I only had 2 hours to cook, clean etc after work on thursday), I decided to start cooking them at 9 pm on wednesday night. It was a good decision because the whole process took over three hours and by 1, I was exhausted but relieved that one more menu item was out of the way. This recipe was really simple but the rate limiting step (science nerd?) was boiling the water. All in all, these turned out great and microwaved to perfection in time for feasting on Thursday.
Very simple vegan mashed potatoes
Potatoes (approximately 2 per person)
Water
Olive oil
Salt and pepper
Scallions or roasted garlic (optional)
1. Wash, peel and quarter the potatoes.
2. Place segments in a pot of water and bring to a boil.
3. Cook for 25 minutes or until a knife can easy slide through each piece.
4. Drain water from the pot and allow potatoes to steam for 5 minutes
5. Using a knife, slice the potatoes until they have a mashed consistency. This would be easier with a masher (or mixer), but if the potatoes are soft enough it should not be a problem.
6. Add a few tablespoons of oil and work it in to the potatoes.
7. Add salt and pepper to taste. You can also mix in scallions or roasted garlic!
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