Every Thanksgiving I look forward to mashed potatoes and gravy. This plant based version is beautiful and tasty. I picked purple potatoes because of their spectacular color. These potatoes are also thought to be rich in anti-oxidants compared to their traditional counterparts. They taste just like traditional potatoes and are easy to mash. I prefer them with the peels on. They go really well with my Garlic Rosemary Gravy recipe or just on their own. You can find truffle oil at Whole Foods or on Amazon.com (link below). The bright, bold color of this dish will definitely brighten up your Thanksgiving table!
Truffled Purple Mashed Potatoes
- 2 lbs purple potatoes, peels on
- 2 tbs vegan butter, softened (such as Earth Balance)
- 1/4 cup almond milk
- 1 tbs truffle oil
- 1/4 tsp salt
- 2 cups vegan gravy, optional (refer to recipe for vegan gravy)
DirectionsWash potatoes and place in a medium pot. Fill pot with enough water to cover half the potatoes. Bring water to a boil. Reduce heat and simmer potatoes for about 20 minutes or until soft all the way through. Let potatoes cool before handling. Transfer to a medium sized bowl. Add almond milk and mash potatoes with a potato masher. Next, add vegan butter, truffle oil, and salt to potatoes and mix well. Serve with Garlic Rosemary Gravy. May store in an airtight container in the fridge for 2 days. Makes 4, 1 cup servings.
- Approximate calories for 1 cup: 258 cal