I love mashed potatos, however I have been avoiding making them because milk and butter and salt seemed to be the important components that turned pure starch into something tasty. After making a vegan “cheese” spread from the Forks Over Knives cookbook, I felt like I had some ideas about how to create tasty mashed potatos. Here is the result. I am sure I will be tweaking it each time I make it, and I hope you will add your own ideas and thoughts as comments or emails.
15 red potatos (is what I used for this first run)
2 tbsp white wine vinegar
3 tbsp miso paste*
3 tbsp hot water
1/2 tsp sweetener (like honey, I used agave*)
2 tbsp nutritional yeast*
Quarter and boil potatos until tender (about 10 minutes)
In a bowl, add other ingredients except yeast, and blend with a fork until smooth. Drain the potatos, return to pot and begin mashing over a very low heat. Gradually add blend and yeast while mashing until well blended.
* These are ingredients you can find in any grocery coop or grocery health food store and they’re handy to have for adding flavor to your recipes. They are not perfect foods, but when used in moderation are great resources.