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Vegan Mashed Potatoes

By: McEvoy Ranch

INGREDIENTS

  • 3 lb. gold creamer potatoes, halved
  • Kosher salt

  • 1/3 cup McEvoy Ranch Extra Virgin Olive Oil

  • 3 garlic cloves, minced
  • 2 sprigs fresh rosemary, plus more for garnish
  • 6 tbsp. vegan butter
  • Freshly ground black pepper
  • Freshly chopped parsley, for serving

INGREDIDENTS

  • 3 lb. gold creamer potatoes, halved
  • Kosher salt

  • 1/3 cup McEvoy Ranch Extra Virgin Olive Oil

  • 3 garlic cloves, minced
  • 2 sprigs fresh rosemary, plus more for garnish
  • 6 tbsp. vegan butter
  • Freshly ground black pepper
  • Freshly chopped parsley, for serving

These vegan mashed potatoes are a perfect substitute for the more traditional mashed potatoes.


INSTRUCTIONS

  1. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 15 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth.

  2. Meanwhile, in a small saucepan over medium heat, heat oil and rosemary then add garlic and cook until fragrant, 1 minute. Discard rosemary and pour oil over potatoes. Add butter and stir until completely combined and creamy. Season with salt and pepper.

  3. Transfer potatoes to a serving bowl and season with more pepper and garnish with rosemary and parsley.

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