Fluffy and “Buttery” Garlic Mashed Potatoes
Active Time: 10 minutes | Total Time: 40 minutes | Serves 6 to 8 | Vegan | Gluten Free
- 2½ pounds russet potatoes
- 2¾ teaspoons kosher salt, plus more to taste
- 1¼ cups plant-based milk, such as cashew or almond, plus more, if necessary
- 2 cloves garlic, smashed
- 4 sprigs fresh thyme
- 6 tablespoons plant-based butter (We like Miyoko’s Creamery), plus more for serving
- Freshly ground black pepper, for serving
Peel the potatoes. Cut them into quarters and put in a large pot. Cover with cold water by 2 inches and add 2 teaspoons of the salt. Place the pot over medium-high heat and let come to a boil. Reduce the heat so the potatoes simmer gently. Simmer for about 20 minutes, or until the potatoes are tender. Drain the potatoes into a colander.
While the potatoes simmer, in a small saucepan, combine the milk, garlic, and thyme sprigs. Place over low heat and let steep until the potatoes are ready.
To mash the potatoes, put the potatoes through a potato ricer; rice them back into the pot. Alternatively, use a potato masher and mash them in the pot.
Stir in the butter until melted. Use tongs to pluck out the garlic and thyme from the milk and discard. Add the milk and the remaining ¾ teaspoon salt and stir. If you want them a little creamier, add a little more milk. Taste for salt; you may want to add a little more.
Serve the potatoes topped with a small pat of butter and some pepper.
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