Making a perfect vegan potato puree is not difficult. You only need the correct potato, the right equipment, the right ingredients (fats, seasoning, non-dairy milk and yogurt)…and a lot of patience.
I love mashed potatoes, always have. But I make it by hand with a masher because I like the texture better. And I like to drizzle a little bit of truffle oil over it.
I grew up in a mashed potato country, always made with lots of butter and cream. Your vegan recipe for my survival dish saved me. Amazing how you can taste the flavor of the potatoes when butter and cream are gone.
I love mashed potatoes, always have. But I make it by hand with a masher because I like the texture better. And I like to drizzle a little bit of truffle oil over it.
Perfectly acceptable…and perfectly delicious!
I know what you mean about the truffle oil - it’s one of the few uses of truffle oil that contribute a lot to the overall tasting experience.
Thanks for your input, which I value!
I grew up in a mashed potato country, always made with lots of butter and cream. Your vegan recipe for my survival dish saved me. Amazing how you can taste the flavor of the potatoes when butter and cream are gone.