Description
Vegan mashed potatoes with caraway seeds, onion, and garlic.
Ingredients
Units
Scale
- 6 cups diced yellow potatoes (6-7 medium potatoes, peeled)
- 1 tsp caraway seeds
- sea salt
- 1 tbsp avocado oil
- 1 medium red onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup cashew milk (Start with 1/2 cup and add more depending on how thick/thin you want the mashed potatoes to be)*
Instructions
- Add the potatoes into a big pot and cover with water. Add the caraway seeds and a good pinch of salt and bring to a boil.
- Cook for 20-25 mins or until tender. It's better to overcook these than undercook.
- While the potatoes are cooking, sautee the onion and garlic.
- Add the oil into a pan, turn the heat on high. Once it's hot, add the onion and sautee for 5-7 mins or until translucent, stirring frequently. Add the minced garlic, cook for another 1-2 mins. Turn the heat off and set aside.
- Drain the potatoes, add 1/2 cup of the milk, mash and add milk as you go until you get desired consistency.
- Stir in the sauteed onion with garlic.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
Notes
*I recommend using cashew milk because I find it has the mildest taste of all the plant milks I've tried in this recipe. You can use any plant milk you like.