Learn how to make vegan mashed potatoes with this recipe I got from a cooking class in Cambridge, MA. This is a light and flavorful alternative to calorie-packed mashed potatoes!
Ingredients
- russet potatoes: 2 pound
- garlic, peeled and smashed: 8 clove
- sprig fresh rosemary: 1 piece
- sprig fresh thyme: 1 piece
- olive oil: 0.25 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place potatoes, garlic, rosemary, and thyme into a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
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Transfer boiled potatoes and garlic to a large bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.
