No need to boil, drain, and use a new bowl for mixing up the mashed potatoes.
Minimal dishes to wash afterward. : )
I love to pair this with some roasted broccoli and mixed veggies (corn, carrots, peas, green beans) for a light Veggie Plate dinner.
Easy 1 Pot Mashed Potatoes - VegWithMandy.com
Serves 4-6
Peel and Dice:
- 6 medium red creamer potatoes (*don’t substitute, these red guys are the best)
Place in Medium stock pot. Shake the pot so they settle.
Add:
- Enough veg* broth to just cover the potatoes. No pieces should poke through the broth, but they shouldn’t be covered by multiple inches of broth either.
Boil potatoes until fork tender, about 10-15 minutes.
Let cool.
Using a ladle and a 2 cup glass measuring cup, tilt pot and scoop out excess broth into measuring cup until it becomes hard to fill the ladle anymore. (*You could use this liquid to create a gravy, but I’ve not done it yet… it’s on my to-do list!)
Using immersion blender, blend to your liking for texture. (I like a few chunks left in mine, but you may want it smooth).
Add:
- Splashes of plain unsweetened almond or soy milk (for nut free) +/-
- Tiny bit of plant-based margarine (vegan but still not healthy so omit or use minimal amount, ~1 Tbsp)
Stir well and Enjoy!
Tips:
*Better than Bouillon makes great Veg broth. You’ll need around 2 cups of liquid. I use 2 tsp of the bouillon, and add 2 cups of boiling water from my kettle to it, in a measuring cup; stir until dissolved. Not enough? Just add a little more water.
These mashed potatoes should be Gluten free if veg broth contains no gluten.
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