MASHED POTATOES

SERVES 8 TO 10 PORTIONS

3lb (48oz) Yukon gold potatoes, peeled and chopped into large chunks

1/2 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary), plus more if needed

1/4 cup olive oil

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 96kcal
Fat: 5.9g (0.9g S.Fat)
Carbs: 10.4g
Protein: 1.7g
Sugar: 0.5g
Sodium: 10mg

METHOD

Fill a pot halfway with water and add the potatoes. Bring to a boil and cook for 7 to 8 minutes, or until the potatoes are tender. Return the potatoes to the pot after draining.

Combine the milk and olive oil in a mixing bowl. Mash until the desired consistency is reached. If the potatoes are still too dry, add a tablespoon of milk at a time until they reach the desired moisture level. Season with salt and pepper. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

VARIATIONS

Truffled Mashed Potatoes: Replace 3 tbsp. olive oil with truffle oil and add 1/2 tsp. garlic powder to the mashed potatoes.

Reduced-Calorie Mashed Potatoes: Use 1 1/2 pounds cauliflower florets in place of half of the potatoes.

RECIPE NOTES

Process the mashed potatoes with the milk and olive oil in a food processor to make them extra smooth.

CHEESY ROASTED SWEET POTATOES

SERVES 6 TO 8 PORTIONS

4 large sweet potatoes or yams (2lb / 32oz), peeled and diced

Olive oil spray

4 to 6 tbsp. nutritional yeast

1 tsp. garlic powder

1 tsp. smoked paprika

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 109kcal
Fat: 0.5g (0.1g S.Fat)
Carbs: 23.6g
Protein: 3.6g
Sugar: 0.5g
Sodium: 10mg

METHOD

Preheat the oven to 425°F (220°C, or gas mark 7). Line two baking sheets with parchment paper or silicone baking mats.

Spray the sweet potatoes with olive oil and spread them out on the baking sheets. Toss with the nutritional yeast, garlic powder, paprika, salt, and pepper to coat.

Bake for 30 to 35 minutes, or until a fork easily pierces them, tossing once halfway through to ensure even cooking. Serve right away. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.

HASH BROWN CASSEROLE (AKA COMPANY POTATOES)

SERVES 6 TO 8 PORTIONS

Olive oil spray

Cream of Mushroom Soup

3/4 cup plain coconut yogurt (or soy yogurt; preferably unsweetened)

1/2 cup nutritional yeast

3/4 cup sauerkraut

1/2 cup chopped yellow onion

One 567g (20oz) package frozen hash browns, thawed

3 1/2 cups vegan cornflakes (certified gluten-free if necessary)

4 tbsp. vegan butter (soy-free if necessary), melted

NUTRITIONAL VALUES

Calories: 89kcal
Fat: 3.1g (1.1g S.Fat)
Carbs: 11.2g
Protein: 6.9g
Sugar: 1.2g
Sodium: 269mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray a 9 × 13-inch baking dish with olive oil.

In a large mixing bowl, combine the soup, yogurt, and nutritional yeast. Combine the sauerkraut, onion, and hash browns in a mixing bowl. Spread the mixture evenly in the prepared baking dish. 15 minutes in the oven

In a medium mixing bowl, combine the cornflakes and melted butter while the casserole bakes. After 15 minutes, sprinkle the cornflakes on top of the casserole and return to the oven. Bake for another 15 minutes, or until the casserole is bubbling and the cornflakes are crispy and golden. Remove from oven and set aside for 5 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

ULTIMATE TWICE-BAKED POTATOES

SERVES 4 PORTIONS

4 large russet potatoes, scrubbed and dried

Olive oil spray

227g (8oz) cremini mushrooms (or button mushrooms), sliced

2 tbsp. vegan butter (soy-free if necessary)

1/2 cup unsweetened non-dairy milk (soy-free if necessary)

1 tsp. dried thyme

1 tsp. dried parsley

1 tsp. onion powder

1 tsp. garlic powder

Salt and black pepper to taste

3/4 cup chopped green onions (green and white parts)

Smoked Gouda Cheese Sauce

Quick Bacon Crumbles

NUTRITIONAL VALUES

Calories: 320kcal
Fat: 2.7g (0.6g S.Fat)
Carbs: 63.4g
Protein: 11.6g
Sugar: 6.3g
Sodium: 220mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Use parchment paper or a silicone baking mat to line a baking sheet. Place the potatoes on a baking sheet and pierce them four times with a fork to create holes for steam to escape. Olive oil should be sprayed on them. Bake for 1 hour, then remove from oven and set aside to cool. Reduce the heat to 350°F (180°C, or gas mark 4).

Preheat a large frying pan over medium heat while the potatoes bake. Brown the mushroom slices for 10 to 12 minutes, stirring occasionally. They should be tender and golden brown when done. Set aside after removing from the heat.

When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop the insides of each half into a large bowl with a spoon, leaving a very thin layer close to the skin to help the skin hold its shape. Mash the potatoes until they are mostly smooth but still have small chunks. Stir in the butter, milk, thyme, parsley, onion powder, garlic powder, salt, and pepper. Fold in the mushrooms and 1/2 cup of the green onions.

Return the mixture to the hollowed-out skins. Return them to the oven for another 20 minutes of baking. Take the dish out of the oven. Drizzle the cashew cheese over each potato, then top with the bacon crumbles and remaining green onions. Serve right away. Refrigerate any leftovers in an airtight container for 1 to 2 days.