Vegan Baked Mashed Potatoes Recipe

If you love homemade mashed potatoes, but don't love all the work involved in preparing them, then fear not. 

This mashed potatoes recipe requires no boiling and no peeling. 

We'll bake the potatoes instead. Then it's pretty easy to extract the flesh from the skins. Plus you have the crispy, crunchy empty skins to enjoy as well.

I like to tear up the skins, mix them into a salad and toss with an Italian vinaigrette. Yum!

 6 medium russet potatoes
1/2 cup almond milk
1/2 cup vegan cheddar
1 jalapeno, minced
1 serrano, minced
5 cloves garlic, minced
2 tbls oil
2 tbls salt
1 tsp black pepper

Wash the potatoes and pierce the skin several times on each. 

Bake them naked directly on the rack of the oven at 450 F for 1 hour. 

You can speed up the process by microwaving them for 5 minutes first. This will reduce the oven cook time to 40 minutes. 

Slice the finished potatoes in half lengthwise and push out the flesh into a medium sized mixing bowl. Use a spoon to scrape out the remainder. 

It's best to do this while the potatoes are still warm. If they get too cool it will be harder to mash them. 

Add the almond milk and the oil. Use a spoon to mix and mash the potatoes and combine them with the almond milk and oil. It will be easy as they will be pretty soft and fluffy. 

Once they're mostly smooth stir in the remaining ingredients and continue stirring and mashing until you have a nice, creamy mixture. 



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