If you would like smoother mashed potatoes, I recommend using yukon gold potatoes, but I enjoy the texture of russet potatoes for this particular recipe. I use a little bit of mayo in these loaded mashed potatoes because of the creamy tangy flavor it offers. If you prefer to leave out the mayo, just increase the nut milk and salt (slightly).
- Non-gmo corn
- Steamed spinach
- Steamed kale
- Grilled tempeh
- Tempeh bacon
Hearty Loaded Mashed Potatoes
3 lbs Russet Potatoes (about 5 potatoes)
1 large Onion, grilled
6 cloves Garlic, crushed
5 oz. Green Beans (about 2 cups)
1/2 c. Water
1/2-1 tsp pepper
1/2 tsp Salt
1 tsp Onion powder
1/4 tsp garlic powder
1. Wash and cut potatoes (I do not peel mine). Boil or steam potatoes in a large pot.
2. While potatoes are cooking, grill onions and garlic in a skillet over medium heat.
3. In a small bowl whisk together ingredients for seasoning sauce.
4. Once potatoes are soft, drain water and place back into pot. Mash potatoes with a potato masher or large fork. Stir grilled onion/garlic mix, green beans, and seasoning sauce into the potatoes.