Chia Mashed Potatoes With Veggies 5fix Recipes

THE BEST DAMN VEGAN MASHED POTATOES

Steps:

• For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
• Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
• While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
• Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
• Mash your potatoes using a potato masher until fluffy.
• Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
• Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.

MASHED POTATOES WITH VEGETABLES

Steps:

• 1. Put potatoes, sweet potatoes, and broth in a large pot. Bring to a boil for about 15 minutes.
• 2. Add the carrots, onion, and garlic to the pot and cook until all of the vegetables are tender, about 20 more minutes.
• 3. Drain the vegetables, reserving the broth. Add the dill, sour cream, cilantro, butter, salt and pepper. Use an electric mixer to mix and mash up these vegetables and condiments.
• 4. Add the corn, green beans, and chopped cilantro and fold into the potato mixture. Taste and adjust the seasonings if needed. Serve and enjoy.
• 5. You can use the cooking liquid to make a tasty gravy to use with the meal. This turned out good enough that everyone went back for seconds and all was eaten.