Ingredients
2 lbs Yukon Gold potatoes, skins on4 cloves of fresh garlic, minced
1/4 cup olive oil or vegan butter
1/3 cup vegan sour cream (adjust to taste)
Salt and black pepper to taste
1/4 cup chopped green onions for garnish
Optional: 1 tablespoon nutritional yeast or a pinch of turmeric for added flavor and color
Instructions
Thoroughly wash the potatoes to clean any dirt since the skins will be left on. Cut them into even, medium-sized chunks.Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt.
Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook for about 15-20 minutes or until the potatoes are tender and can be easily pierced with a fork.
While the potatoes are cooking, heat a small skillet over medium heat.
Add a tablespoon of olive oil or a piece of vegan butter. Add the minced garlic and sauté gently until golden and aromatic. Be careful not to burn the garlic.
Drain the cooked potatoes well and return them to the pot or transfer them to a large mixing bowl.
Begin mashing the potatoes with a potato masher, gradually adding the olive oil or vegan butter to achieve a smooth consistency.
Incorporate the vegan sour cream, continuing to mash until the potatoes reach your preferred texture.
Stir in the sautéed garlic, and season generously with salt and pepper.
If desired, mix in nutritional yeast or a pinch of turmeric for extra flavor and a more appealing color.
Taste and adjust the seasonings, perhaps adding more vegan sour cream if a stronger tangy flavor is preferred.
Spoon the mashed potatoes into a serving bowl. Garnish with the chopped green onions for a fresh, colorful touch.
