Potatoes are my ultimate comfort food. I love them baked, fried, mashed, boiled, stuffed, scalloped,… I don’t think I’ve encountered a potato I didn’t like. Aside from being comforting and yummy, potatoes are nutritious–containing almost half your daily requirement for vitamin C in a single potato! This post is really more of a technique rather than a recipe–think of what you’d stuff a baked potato with–and mashers can be your go-to side dish in no time.
Just a few ingredients, a couple of pans and you’re on the way:
- 4 medium red or yellow potatoes–“boiling” potatoes work best for mashers–washed and cut into bite-sized chunks
- 1 bunch of broccoli florets, cut into bite-sized pieces
- 1 packet of vegan cheese sauce, (purchased at a natural foods grocery) prepared according to the package, thinned with 1/2 cup soy milk
- extra soy milk to adjust the texture of the mashers
Cut your veggies into pieces of a similar size, cover with water and boil until potatoes are fork tender. I don’t peel the potatoes to keep as much of the nutrition intact as possible.
Prepare the cheese sauce and thin it a bit with non-dairy milk. Set aside.
Drain the veggies and place back into the hot pan to cook off any left-over water. Add the cheese sauce.
Mash everything together, adding a bit more non-dairy milk to adjust the texture to your preferences. I like to leave my mashers a bit chunky. Season with salt and pepper to taste.
Serve as a side dish! Mashers are a yummy and nutritious alternative to chips or fries with (veggie!) burgers.
What will you put in your mashers?