Plant-based recipes

Dairy-Free Garlic Mashed Potatoes Two Ways

January 8, 2020

In the wintertime when my family is most susceptible to sickness, I put garlic in almost everything! Because garlic is so common, we tend to overlook it and the role it can play in our wellness.

In the wintertime when my family is most susceptible to sickness, I put garlic in almost everything! Because garlic is so common, we tend to overlook it and the role it can play in our wellness. But as an anti-viral, anti-fungal, and anti-bacterial herb, it’s a powerful, cost-efficient player to include in our winter immune-boosting efforts.

I would much rather prevent sickness than treat it.

So garlic goes into just about everything in the wintertime for us. It’s a very affordable (and delicious) way to stay well.

And I don’t know about you but my family absolutely loves mashed potatoes. This version is dairy-free and also just super simple. And the really beautiful thing is that if you make a large batch, you can have mashed potatoes one night and a casserole the night after. I love it when a recipe can do double duty.

Way #1 — Garlic Mashed Potatoes

Most kids love mashed potatoes. My version is dairy-free, but still gives you the creamy, delicious experience you’re looking for.

Ingredients

• About 10 red potatoes, chopped
• 1 cup cashew milk
• 3 tablespoons vegan butter (I prefer Mikyos – a cashew non-soy based butter)
• 2 teaspoons sea salt
• 6 large cloves garlic, minced

Instructions:

  1. Boil your potatoes until soft. Strain and add back to your pot

  2. Now add your milk, butter, sea salt and garlic. Mash away until you have the consistency you love.

Way #2 — Mashed Potato Casserole:

Preheat oven to 375. Start by making the mashed potatoes using the recipe above.

To make your mashed potatoes into a delicious casserole, sauté the following veggies for about 10 minutes in 2 tablespoons olive oil:

• ¼ of a yellow onion (or 1 cup freshly sliced leeks)
• ½ cup chopped asparagus
• ½ cup chopped swiss chard
• 1 teaspoon sea salt
• 2 cloves garlic, minced
• 2 tablespoons chopped rosemary

Once your veggies are sautéed, add your mashed potatoes, mix it all together, then add to a small baking dish. Drizzle with some olive oil then add to your oven. Bake for 40 minutes or until the top is getting crispy and brown.

*** I did add some organic goat cheese to the casserole you see here, which is the browning at the top. You can also get this browning with putting your dish under the broiler and/or adding a vegan cheese as well (I like a simple cashew cheese made with blending cashews, water, miso, garlic and such).

Enjoy!

Gaia Blessings,

Audrey

You can watch the video of me preparing this recipe on Indy Style here.

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