Vegan Spinach Mashed Potatoes
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The vegan cream cheese is what makes this recipe really pop. You get a creamy, extra tangy mash. The spinach adds some garlic flavor and some healthy greens to this side dish.
Ingredients
- 4 clove , Garlic
- 6oz Fresh Baby Spinach
- 1 cup, Vegetable Broth or plant milk
- 3 lb, Russet Potatoes
- 2 tablespoon smart balance butter
- 4 oz Miyoko’s Brand Vegan Cream cheese
- Wash your potatoes well. I do not peel mine much, I leave the skin on for the extra nutrients and fiber and just peel any parts that look bruised or unappetizing. You can peel if you prefer. Cut the russets into large chunks, basically into 1/4ths.
- Place the potatoes in a pot and cover with water, add 1 tablespoon of salt and bring to a boil.
- Cook for 40-50 minutes, or until your potatoes are tender.
- Drain and place back into the pot. Let sit for about 5 minutes so they dry up a bit.
- Place your potatoes into a bowl for mashing.
- Add 1 cup broth/milk, and the 4 ounces of cream cheese. Mash with a potato masher and set aside.
- In the same pan you used for the potatoes, melt 2 tbsp of butter. Mince the garlic and place in the butter.
- Saute the garlic for about two minutes, then add the spinach.
- Cook the spinach until fully wilted, then mix with the mashed potatoes. At this point you can add more liquid to the potatoes if needed, and season to taste with salt and pepper.
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