Mashed Taters
Brian Patton
Ingredients
2 pounds Yukon Gold potatoes, peeled and quartered
3/4 cup unsweetened nondairy milk
1/4 cup vegan margarine, melted
Salt and pepper
Directions
In a large pot, cover the potatoes with cold water. Turn the heat to high, and boil until the potatoes are very soft, about 20 minutes. Drain the potatoes in a colander, shake them dry and return them to the hot pot. Place the pot back on the stove over low heat for 1 minute (this will help further dry out the potatoes).
In a small saucepan, heat the nondairy milk on low until it’s warm to the touch. While the potatoes are still hot, pass them through your ricer or food mill into a bowl, or mash them with a potato masher. But I must warn you, overmashing makes a gummy, glutinous potato, so be careful. With a rubber spatula, stir in the margarine. Stir in half of the milk, and then slowly add more until the potatoes reach the desired consistency. Season with salt and pepper to taste.
Serves 4
Excerpted with permission from “The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude” ©2012 by Brian Patton. Published with permission of New World Library http://www.newworldlibrary.com
Recipe Note
ABOUT THE AUTHOR
Brian Patton is author of “The Sexy Vegan Cookbook” and is executive chef for Vegin’ Out, a vegan food-delivery service in Los Angeles. As the quintessential “regular dude” vegan chef, he started posting instructional cooking videos on YouTube as his witty, ukulele-playing alter-ego, “The Sexy Vegan,” and quickly gained a large following. Visit him online at www.thesexyvegan.com.
Based on the book The Sexy Vegan Cookbook ©2012 by Brian Patton. Published with permission of New World Library
