Creamy Vegan Rosemary Mashed Potatoes
Make your next Sunday dinner a showstopper with these Creamy Vegan Rosemary Mashed Potatoes. The perfect savory side dish.
Ingredients
- 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
Instructions
- 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!
Notes
*My favorite brands are Trader Joe's, Tofutti and GoVeggie.
**You can use sea salt if that is all you have.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.