It’s not too late to ditch the dairy in your mashed potatoes…
..ok, it might be a little late, you couldn’t pay me to go into a grocery store right now (just kidding – that’s my job!) – and if you’re having a traditional Thanksgiving then this recipe certainly won’t cut it, it’s like the mashed potato recipe that stepped on traditional mashed potatoes and then spit on it, not cool. But this recipe is Vegan, gluten free, probably make you feel ready to take on a sumo wrestler post turkey dinner. Worth a shot.
…but if you like Asian food, or you’re feeling saucy, maybe you’ll try this, or save it for a day that is not Thanksgiving.
I do 1 large potato per 2 attendees, so this recipe feeds 16 with leftovers and can easily be halved.
Vegan Miso Ginger Coconut Mashed Potatoes
- 8 large potatoes
- 1 can of coconut milk
- 1 cup coconut oil
- 2-3 tablespoons freshly grated ginger (I just went for it, for all I know there was like, a half cup in there)
- 2 tablespoons crushed garlic (go big or go home)
- 1/2 of a cup miso paste (I suggest either red or yellow)
Directions: Boil potatoes until a fork slices through them easily, (I cut them into quarters first) and then mash them with your masher or mixer or strong bare hands. In a sauce pot, on low, heat the 1/2 cup miso, gradually adding in coconut milk, stirring constantly, so that the milk almost dissolves into the miso or vice versa and there are no miso chunks. Add garlic and ginger into the sauce mixture, heat and incorporate. In a separate pan, melt 1 cup of coconut oil and then pour it onto your mashed potatoes and mix well. Once our coconut miso ginger garlic combo is warm, pour that over your mashed potatoes as well, and mix it up. Bake in the oven at 350 for 30 minutes to make sure they are nice and warm.