- 8 baby red potatoes
- 1 bulb roasted garlic (see below)
- 1 tablespoon olive oil (for garlic roasting)
- 1/3 cup unsweetened soymilk
- 3 tablespoons vegan margarine
- 1 teaspoon black pepper
- 3/4 teaspoon sea salt
- gravy (optional)
while the garlic is baking, chop and boil the potatoes for 20 minutes. drain, and combine all ingredients including the garlic cloves (skins removed). using a potato masher, mash them until they are chunky and no whole cloves of garlic remain. if you don't like your mashed pots chunky, you could add in a little more soy milk and margarine and whip them until they are creamy.
if you want to top with gravy, try jessy and dan's white bean gravy. i kid you not, this is my go-to gravy going forward. it is so tasty and has a nice little bite from the miso. the only thing i did different was to mash the white beans up a little before adding them. this would also rock with some vegan mock meatloaf.