Every year around the holidays, I host a Plant Based Friendsgiving for the foodie friends in my life. This year was a little bit different since moving to Nashville–not because we don’t have friends (We have a few!), but it has just been TOO chaotic and expensive to move up and get everything accomplished with the switch. Plus, my hubby JUST started his job this December, so when I say it’s been crazy, I promise it’s been crazy.
We ended up hosting some new friends who just moved to Nashville a couple of weeks ago, and when I found out the wife was a vegetarian–I KNEW I had to make my traditional feast. I had been craving Vegan holiday food like crazy, so it was so great to have a vegetarian to cook for!
I had some fresh herbs to use up, so I thought sage (one of my favorite fall herbs) would make a perfect addition to the mashed potatoes. This recipe is the result!
These potatoes are light, fluffy, subtle but full of flavor, and truly satisfies holiday cravings.
I make these completely vegan (dairy free), but if you are not vegan, you could always sub regular butter/milk, or if you are nut-free, you could sub for another milk like hemp or flax seed milk. To roast garlic, I put the cloves in foil and drizzle with olive oil and bake at 350 degrees for about 30 minutes or until fragrant!
Don’t forget to serve with a tasty vegetarian gravy sauce! I used a variation of this recipe, and it’s definitely a keeper!
Add these flavorful mashed potatoes to your holiday rotation!! You won’t be sorry!
- 8-10 medium red potatoes, washed but not peeled
- 6 sprigs of fresh sage
- 2 cups unsweetened almond milk, plus some if necessary
- ½ cup or 8 T of vegan butter (such as Earth Balance)
- 6-8 cloves of garlic, roasted
- ¾ t-1t salt
- ⅛ t black pepper
- In a small pot, add the milk, butter, and leaves from the sage (don't discard the stems). Set aside
- In a large pot, add water and sage stems and bring to a boil.
- Add potatoes to the boiling water.
- Boil for around 20-25 minutes or until tender enough to poke through easily with a fork. You don't want any resistance!
- Meanwhile, heat milk/butter until almost boiling. Turn heat off and let the flavors gel while the potatoes are cooking.
- Drain potatoes in a strainer and return to the pot, discarding the sage leaves. Mash with a fork or potato masher (or for a more creamy texture, use a mixer or hand mixer).
- Remove the sage leaves from the milk/butter with a small strainer.
- Add milk/butter mixture, garlic, and spices to the mashed potatoes and keep mashing until you reach desired consistency.
- Adjust spices/milk to your liking.
- Serve with gravy and enjoy!
*Adapted from this recipe!