These.Potatoes.Are.Legit! If you want decadent, there is absolutely no way you can top these potatoes. Oh, and of course, they are on my blog; so, they are vegan. You (and anyone you serve them too) won't believe they are not coated and drenched in dairy cream and butter. They also become light and fluffy (no gummy texture here) while getting a final flourish under the broiler (you can skip that step, but why would you want to skip that extra special touch)?
I titled these "Holiday Potatoes" because as I was making them (and my husband was tasting them), I thought immediately of using them for Thanksgiving. I know, it's the summer BUT it's Memorial Day weekend, so holiday remembrances seem legit (at least a little...right)? I thought of Thanksgiving because on one side of my family, the meal revolves around the potatoes. Yep, not the turkey, but the potatoes. Whipped, buttered, salted, beautiful potatoes which were always gobbled up. My husband joked about how at his very first Thanksgiving with my family (and this really did happen), he asked my Mom what potatoes she used to make them yellow. Just regular potatoes she answered. Meanwhile, I'm giggling. They were yellow from all the butter. Clearly, the Thanksgiving potatoes are special and only done at the holidays because they are not in any way something you should have on the regular (for health reasons). But they WERE (and are) special. So, I titled these potatoes "Holiday Potatoes" because these are the vegan-ized "special" potatoes you should pull out for those times you really want to have something just a bit "extra" in your life. Celebrations, holidays, and yes, even Memorial Day cookouts.
Ingredients:
3 lbs russet potatoes - peeled and cubed
6 tbsp vegan butter (I used Miyoko's European Style Cultured Vegan Butter in this recipe)
1/2 cup (half a container) of Tofutti Cream Cheese (plain)
1 tsp salt (plus more "to taste")
1 tsp apple cider vinegar
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/4 tsp ground mustard
Chives (optional - for serving)
Directions:
Bring a large pot of salted water with potatoes (covered in water by ~1 inch) to a boil. Boil potatoes for ~12-15 minutes; test with a fork. The potatoes should be cooked to "falling apart" when pierced with the fork.
Drain potatoes and return the pot to heat; shake the pan and "dry out" the potatoes slightly (all water should be gone). This makes the potatoes "fluffy" and will look as such in your pan.
Now, add all the ingredients above (butter through ground mustard) to the pan and mash with a potato masher. Stir and mash until all ingredients have melted and been incorporated into your potatoes. Note, you can stop here and just serve, but I highly recommend you take it the one step further below)i
Pre-heat oven broiler on High and position the top rack in the highest available position in the oven (or closest to the broiler while being able to "fit" your dish).
Place mashed potatoes in a shallow oven proof serving dish and smooth; make divots or wave like pattern with the back of a spoon (or like I did with dunking the masher into the potatoes and lifting up slightly).
Broil potatoes ~6-8 minutes (watch carefully starting at 5 minutes on) until tops become golden brown.
Remove from the own and sprinkle with chives; serve immediately.
I hope you enjoy this recipe at your next Holiday (or even just any day you want to feel special)!
With love & hope for a better future for all of us - Jamie