| Moderate | Vegan | Gluten Free
Brown Butter Mashed Potatoes
INGREDIENTS
Brown Butter Mashed Potatoes
- 5 lbs red potatoes, cubed
- ¼ cup white wine vinegar
- salt & black pepper to taste
- 1 sprig rosemary
- 1 ½ cups vegan butter
- 1 container dairy-free Cream Cheese
- 2-3 cups vegan heavy cream, depending how thick or thin you like your potatoes
- ½ cup vegan butter
- ½ cup flour
- salt to taste
- 2 cups port wine
- 1 ½ cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 3 tbsp red wine vinegar
- 4-5 fresh sage leaves
- Follow Your Heart Dairy-Free Bleu Cheese Crumbles
- fresh chives
- black pepper
INSTRUCTIONS
Mashed Potatoes
- Wash and chop your potatoes into cubes, skin on, and add to a pot. Cover with cold water. Add in your vinegar, a generous amount of salt, and your rosemary. Boil until fork tender.
- Drain your potatoes and transfer to a large mixing bowl.
- For your browned butter, add the butter to a skillet over medium heat, stirring frequently until golden brown.
- Add your browned butter, cream cheese, and heavy cream (along with salt & pepper to taste) and mash until well combined & creamy.
Gravy
- Add your butter to a pot until melted & add your flour. Whisk until combined and a light gold color forms.
- Add in the rest of your ingredients and whisk very well to get out any clumps. Bring to a boil, then reduce to a simmer and stir frequently until you’ve reached your desired thickness.
- Remove sage leaves before serving.
Assembly
- Add your mashed potatoes to a serving dish & pour your gravy over top.
- Add bleu cheese, chives, and cracked black pepper to garnish. Enjoy right away!
Notes
- To make vegan heavy cream, blend 2 cups raw cashews with 4-6 cups filtered water until you get a heavy cream consistency!
