Here’s a recipe for creamy, yet dairy-free mashed potatoes with a touch of rosemary.
3 large russet potatoes
1/4 cup vegan butter separated
3 cloves garlic minced
2 sprigs fresh rosemary finely chopped
1 cup non-dairy milk, unsweetened
4 oz vegan cream cheese*
1 tsp garlic powder
1/2 tsp seasoning salt**
pepper to taste
Peel potatoes and cut into 1″ chunks. Place in a large pot and cover with water. Cover pot with the lid and place on the stove over high heat. Bring to a boil, remove cover and simmer until potatoes are fork tender (approx. 20-25 minutes).
While potatoes are boiling. Place a pan on the stove over medium heat. Add 2 tbsp. of butter to the pan and stir until melted. Add minced garlic and rosemary to the pan and saute until garlic is tender (approx. 3-5 minutes). Remove from heat and set aside.
Drain the potatoes and place them back in the pot on the stove with no heat. Add remaining butter, milk and cream cheese to the pot and mash potatoes with a potato masher. Do this until potatoes are completely smooth.
Stir in garlic/rosemary mixture, garlic powder, pepper and seasoning salt. Taste and adjust seasoning as needed.
Serve and enjoy!