Vegan Vegetable Cream Cheese Mashed Potatoes Recipes

Steps:

• Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
• Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.

Steps:

• Poke vent holes in the potatoes. Microwave on high for 13 minutes.
• Meanwhile, put olive oil, vegan cheese, garlic, salt, and pepper in a small pot over medium-low heat. Heat until cheese is fully melted and garlic is cooked.
• Let potatoes cool slightly. Halve them and scoop the flesh out into the pot. Discard skins.
• Mash potatoes and cheese sauce together until fully incorporated.

Steps:

• Peel potatoes while watching out for fingers. Cut into quarters and soak in a large bowl of water.
• Wash and chop broccoli removing most of the stem. Repeat with cauliflower head.
• Bring a pot to a boil and boil potatoes until soft. Drain potatoes and begin mashing.
• Mash potatoes until soft, adding in broccoli and cauliflower until mixture is both smooth but chunky. Do not overblend ingredients.
• Add in margarine, softened non-dairy cream cheese & garlic.
• Salt and pepper to taste and enjoy. :).
• Note: These potatoes make a great filling for potato tacos!