Great for Thanksgiving or any time! It has garlic, it's smooth, and it's vegan. Serve with mushroom gravy!

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine potatoes, water, broth, and garlic in a pot. Bring to a boil; reduce heat to medium-low and cook until soft, about 15 minutes.

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  • Drain potatoes and reserve cooking water. Return potatoes to the pot and stir over medium heat until any excess moisture is cooked off, about 1 minute.

  • Remove pot from heat. Add some reserved cooking water and rice milk, alternating between them, while stirring vigorously. Stop before potatoes become too soggy or liquid begins to accumulate in the pot.

Nutrition Facts

203 calories; protein 5.3g; carbohydrates 44.9g; fat 0.6g; sodium 139.6mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/20/2019
I made it for my vegetarian and vegan friends and they liked it. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/20/2019
I made it for my vegetarian and vegan friends and they liked it. Read More
(1)
Rating: 5 stars
09/04/2018
For someone who is used to adding butter, milk, heavy creamer, or sour cream to my mashed potatoes I was surprised at the flavor these potatoes bring. I used about 1/2 cup of reserved water and soy milk to get the consistency I wanted. I did use red potatoes. Read More
(1)
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