Garlic Parmesan Mashed Potatoes Recipe

Potatoes: The base of the dish, providing a starchy and creamy texture when mashed.

Garlic: Adds a robust and aromatic flavor that complements the potatoes perfectly.

Vegan parmesan: A dairy-free alternative to traditional parmesan, adding a cheesy and nutty taste.

Vegan butter: Provides a rich and creamy texture, enhancing the overall flavor of the mashed potatoes.

Unsweetened almond milk: A dairy-free milk that helps achieve the desired consistency without adding sweetness.

Salt: Enhances the flavors of the dish, bringing out the natural taste of the ingredients.

Black pepper: Adds a hint of spice and warmth, balancing the flavors in the mashed potatoes.

When boiling the potatoes, make sure to start with cold, salted water. This ensures that the potatoes cook evenly from the outside in. Additionally, for a smoother texture, use a potato masher or a ricer instead of a blender or food processor, which can make the potatoes gummy. To enhance the flavor, sauté the minced garlic in a bit of vegan butter before adding it to the potatoes. This will mellow the garlic's sharpness and add a rich, aromatic depth to your mashed potatoes.

• Potatoes - Substitute with cauliflower: Cauliflower can be steamed and mashed to create a similar texture to mashed potatoes, making it a lower-carb alternative.

• Minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile and is easier to blend into the mashed mixture.

• Vegan parmesan - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a common vegan substitute for parmesan.

• Vegan butter - Substitute with olive oil: Olive oil can add richness and a smooth texture to the mashed potatoes while keeping them vegan.

• Unsweetened almond milk - Substitute with unsweetened soy milk: Unsweetened soy milk has a similar consistency and neutral flavor, making it a good alternative.

• Salt - Substitute with sea salt: Sea salt can be used in the same way as regular salt but may offer a slightly different mineral content.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a different color, which can be useful for aesthetic purposes.

• Allow the mashed potatoes to cool to room temperature before storing. This helps prevent condensation, which can make the potatoes watery.

• Transfer the mashed potatoes to an airtight container. For best results, use a container that fits the amount of potatoes snugly to minimize air exposure.

• Store the container in the refrigerator. Properly stored, the mashed potatoes will last for up to 3-5 days.

• For freezing, portion the mashed potatoes into individual servings. This makes it easier to thaw only what you need.

• Place each portion into a freezer-safe bag or container. If using bags, squeeze out as much air as possible before sealing.

• Label the containers with the date to keep track of freshness. Frozen mashed potatoes can be stored for up to 2 months.

• To reheat refrigerated mashed potatoes, transfer them to a microwave-safe dish and cover with a damp paper towel. Microwave on medium power in 1-minute intervals, stirring in between, until heated through.

• Alternatively, reheat on the stovetop over low heat. Add a splash of unsweetened almond milk or vegan butter to restore creaminess, stirring frequently.

• For frozen mashed potatoes, thaw them in the refrigerator overnight. Reheat using the same methods as for refrigerated potatoes.

• If you're in a hurry, you can reheat frozen mashed potatoes directly in the microwave. Use a microwave-safe dish, cover with a damp paper towel, and heat on low power, stirring occasionally, until fully thawed and heated through.

• To refresh the flavor, consider adding a bit more vegan parmesan, salt, or black pepper after reheating.

• Stovetop Method: Place the mashed potatoes in a saucepan over low heat. Add a splash of unsweetened almond milk or vegetable broth to keep them moist. Stir frequently until heated through, ensuring they don't stick to the bottom of the pan.

• Microwave Method: Transfer the mashed potatoes to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through. Add a bit of vegan butter or almond milk if they seem dry.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the mashed potatoes in an even layer in an oven-safe dish. Cover with foil to prevent drying out. Bake for 20-30 minutes, stirring halfway through, until they are heated evenly.

• Double Boiler Method: Place the mashed potatoes in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the potatoes are warmed through, adding a splash of almond milk if needed.

• Slow Cooker Method: Transfer the mashed potatoes to a slow cooker. Set to low heat and cover. Stir occasionally, adding a bit of vegan butter or almond milk to maintain the creamy texture. This method is perfect for keeping them warm over a longer period.

• Pot: Used to boil the potatoes until they are tender.

• Knife: Essential for peeling and cubing the potatoes.

• Cutting board: Provides a safe surface for peeling and cubing the potatoes.

• Colander: Used to drain the boiled potatoes.

• Potato masher: Helps in mashing the potatoes to achieve a smooth and creamy texture.

• Garlic press: Useful for mincing the garlic cloves efficiently.

• Measuring cups: Ensures accurate measurement of vegan butter, almond milk, and vegan parmesan.

• Wooden spoon: Ideal for stirring in the vegan parmesan, salt, and black pepper.

• Stove: Necessary for boiling the potatoes.

• Serving bowl: Used to serve the mashed potatoes hot.

Pre-boil the potatoes: Boil the potatoes in advance and store them in the fridge. This way, you can quickly reheat and mash them when needed.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Melt the butter: Melt the vegan butter in the microwave before adding it to the potatoes for easier mixing.

Warm the almond milk: Heat the almond milk slightly before adding it to the potatoes to keep the mixture warm and smooth.

Instant pot method: Use an Instant Pot to cook the potatoes faster, cutting down on boiling time.