Mashed Potatoes with Chives

When I was a kid, my dad used to make what we dubbed his "world-famous mashed potatoes." Needless to say, this decadent recipe involved copious amounts of milk and butter, so I can no longer enjoy his version as an adult. I do, however, enjoy trying to find mashed potato recipes that mimic the ones I remember from my childhood! These make a great side dish to vegan sausage patties or tempeh. For ideas, check out any of the vegan varieties from Gardenburger.

But for this recipe, start by peeling one pound Yukon gold potatoes. Place in a saucepan and cover with water; bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes, until tender (Note: cutting the potatoes into smaller pieces will speed up cook time, if you buy large ones - which are easier to peel!). Drain, and set aside. Yukon golds have a slightly buttery flavor naturally, which helps mimic what this vegan version lacks in real butter.

Heat 1/4 cup plain soy milk (such as Silk) and a tablespoon and a half vegan butter (such as Earth Balance) over medium-high heat. Cook until the butter melts, then remove from heat.

Place the potatoes in a bowl and mash to desired consistency. Add the soy milk mixture, 1/4 tsp. salt (use kosher salt for crunchier texture), and 1/4 tsp. black pepper, stirring until combined. Stir in one tablespoon chopped fresh chives.

3/4 cup is 190 calories. You'll have about 3 servings.

Cost:
Yukon gold potatoes $1.04
soy milk $1.49
vegan butter $3.19
chives $2.49