Vegan Mashed Potatoes with Garlic Miso Compound Butter
Serves 8
20 mins prep
50 mins cook
70 mins total
Creamy and buttery Vegan Mashed Potatoes made with roasted garlic, cashew cream, and nutritional yeast. Top them with the homemade garlic miso compound butter for an out-of-this-world side dish! Vegan and Gluten-Free.
For the Roasted Garlic:
For the Compound Butter (Optional):
For the Mashed Potatoes:
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For the Roasted Garlic & Compound Butter (Optional):
Roast the Garlic: Preheat the oven to 415F. Slice the top portion of the head of garlic off to expose all of the cloves. Transfer the garlic to a cocotte or wrap in foil; drizzle the top of the garlic with oil, then cover and roast in the middle rack of the oven for 35 to 40 minutes. Once the garlic has cooled to the touch, squeeze it onto a plate or cutting board and use a fork to mash into a paste; divide it in half and set aside. (Note: This step can be done up to three days in advance; just store the garlic in the fridge until ready to use)
Compound Butter: Add the butter to a small bowl along with the miso and half of the roasted garlic paste. Use a fork to mash everything together until you get a relatively uniform texture. Use a spatula to transfer the butter to parchment paper, form into a log, then place in the fridge for at least 30 minutes to set. This can also be made up to 3 days in advance.
For the Potatoes:
Cook: In the meantime, place the potatoes in a large pot or the pot of a pressure cooker and sprinkle 1 teaspoon of salt over them. Add cool water until there is about 1” of water above the potatoes.
Stovetop: Bring the pot of potatoes to a rolling boil, uncovered, over high heat. Reduce the heat to medium and simmer for 10 to 12 minutes, until a fork can pierce through the potatoes easily.
Instant Pot: Cook on manual high pressure for 5 minutes. Let the potatoes sit for 5 minutes, then cover the pressure valve with a towel and quick release the pressure.
Cashew Cream (Optional): While the potatoes cook, blend the cashews with 2/3 cup of water in a high-speed or bullet blender for 45 to 60 seconds to form a smooth and rich cashew cream. Set aside. (Note: skip this step if you are using cashew milk instead)
Season: Drain the potatoes, then return to the pot off of the heat, letting them sit for a minute or two to allow any extra water to evaporate. Add the butter, cashew cream (or milk or heavy cream), remaining garlic paste, remaining 1/2 teaspoon salt, and nutritional yeast (if using). Use a potato masher to mash everything together; once the potatoes have been softened to your liking, switch to a spatula and continue mixing the potatoes until everything is combined and the potatoes are fluffy. Season with salt and pepper to taste. If the potatoes are too thick, thin them out with additional milk or water to your preferred consistency.
Serve: Serve the potatoes with chopped chives and the compound butter, or as desired. Leftover potatoes will keep in the refrigerator for up to 5 days. Leftover compound butter will keep in the refrigerator for up to 10 days.
