Vegan Mash, it was the Veeheegan Mash.
Yeah, I know. I can’t believe it, either. Sacrilege. But it works!!!! I know there is all kinds of thoughts about the right kind of potato – some say russets, some say Idaho, some say Yukon Gold. In the UK, it’s Maris Piper. I just used the red ones we got in our CSA. I’m sure there are some out there who say it doesn’t matter, because they are vegan. But they tasted good, I promise!
It’s hard to list actual amounts, because it is all so subjective to taste. Everybody is particular. However, here’s what I used (for one -yes, I was alone):
2-3 medium potatoes – I like to leave the skins on, for nutrition.
1 garlic clove
Fresh ground black pepper
Smoked chipotle (I used this Smokey Cowboy Rub)
Glugs of olive oil
Dash of almond milk – didn’t really need it.
Bring a pot of water to the boil, add the potatoes, then simmer for about fifteen minutes – until you can easily slide a fork into the potatoes. Drain.
Return potatoes to the pot. Start mashing. Add all of the seasonings and the olive oil. Test out the almond milk if you like. I preferred using the olive oil. Keep adding and mashing until you get the consistency and taste which satisfies you. I was pleasantly surprised!