Ingredients:
- 4 pounds potatoes, peeled and chopped
- water for boiling
- 1 tsp salt
- 2 tbsp olive oil
- 1/2 yellow or red onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped green onion (scallions)
- 1 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh basil
- 1 cup soy milk
- 1/2 cup vegan margarine
- 3 tbsp nutritional yeast (optional)
- 3 tbsp chopped fresh parsley
- salt and pepper to taste
Preparation:
In a large soup or stock pot, cover the potatoes with water. Add 1 teaspoon of salt, and bring to a boil. Allow to simmer over medium-high heat until potatoes are cooked, about 30 minutes. Drain and allow to cool slightly.In a separate pan, sautee the red or yellow onion, green onions and garlic in olive oil for 3-5 minutes, until onions are soft. Reduce heat to low and add rosemary and basil. Cook for just one minute, stirring constantly. Remove from heat.
Add the onions and garlic, soy milk, vegan margarine and nutritional yeast to the potatoes and mash until desired consistency is reached, adding a bit more liquid if needed. Add the fresh parsley last, and mix well. Season generously with salt and pepper to taste.
Serve with your favorite vegetarian gravy recipe if desired.
