Thanksgiving isn’t complete without mashed potatoes, and this totally vegan version is as good as any you’ve ever had - I promise. The secret comes in using a ricer on the cooked potatoes, which will help make these airy and cloud-like; we’re also adding a layer of texture to the creaminess via the fried shallots, giving this holiday staple an unexpected, sweet crunch; and finally, be sure to add enough salt to the final product, especially since we’re rolling sans cream and butter, be liberal, but be sure to taste as you go.
If you don’t have a potato ricer in your kitchen, buy one! This simple tool will make your life easier when it comes to making gnocchi, potato cakes, and anything “mashed.” This recipe takes less than an hour to prepare, but it will grant you a lifetime of adoration from your friends and family.
totally vegan MASHED POTATOES
Serves 4 to 6 | Cook, prep time: 30 minutes
INGREDIENTS
2 pounds Yukon Gold potatoes
1 quart vegetable stock
Kosher salt
½ cup olive oil
1 large shallot, peeled, halved, and thinly sliced
1 large sprig fresh rosemary
Black pepper
TECHNIQUE
Peel the potatoes and cut them into approximately 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover potatoes with vegetable stock and additional water, if needed.
Bring to a boil over high heat, reduce to medium and let cook until tender, about 15 minutes.
While the potatoes cook, put the olive oil, rosemary, and shallots in a large skillet, and set up a paper towel-lined plate next to the stove. Heat the shallots, rosemary over medium-high. When they start to bubble, reduce the heat to medium and cook until golden brown, 5 to 9 minutes. (Lower the heat if they are cooking too quickly). Use a slotted spoon to transfer to the paper towels, and season with salt. Reserve the oil.
Reserve 1 cup of the cooking stock-water, then drain the potatoes and return them to the pot. A couple at a time, send the potatoes through a potato ricer and into a medium sized mixing bowl. As you rice the potatoes, add the reserved potato stock-water 1 tablespoon at a time, until the potatoes are smooth and creamy. Taste, season with salt, then stir in ¼ cup of the reserved oil. Serve topped with crispy shallots, black pepper and a bit more of the oil.