By the Gracious Vegan
My mother made mashed potatoes so effortlessly. They were always the last thing she tackled before we sat down to eat our special holiday dinners. As my sister and I finished filling the water glasses, I'd hear the mixer on high speed, with Mom wielding her plastic spatula down the sides of the bowl. I guess that's how she got them so smooth and light. She used dairy milk and butter and she never wrote down what she did, so I've had to experiment to get back to her results with vegan ingredients. I started with the recipe that came with my Kitchen Aid mixer and took it from there. When I whip these up, I think of my mother. This recipe serves 6-8, depending on appetite levels.
Boil for 15 minutes, then drain, saving some of the cooking water.
5 medium-large russet potatoes, peeled, cut into 1-inch pieces
Place hot potatoes in Kitchen Aid bowl. Use flat beater on Speed 2 and mix about 1 minute, or until smooth.
½ cup vegan milk, heated
1 Tablespoon tahini or 2 Tablespoons vegan butter
1 teaspoon salt
1/8 teaspoon black pepper
Turn to Speed 4 and beat about 30 seconds, or until milk is absorbed. Gradually turn to Speed 6 and beat about 1 minute, or until fluffy. Stop and scrape bowl. Exchange flat beater for wire whip. Add in some of the cooking water if the potatoes are too dry. Turn to Speed 10 and whip 2-3 minutes.
Timing: about 30 minutes
Nutrition: Whole-food unprocessed (if you use tahini); WFPBNO