Vegan Jalapeno Cheddar Mashed Potatoes

Jalapeno Cheddar Taters 1

Who doesn't like mashed potatoes?!  They are after all one of the quintessential comfort foods. I remember when I was little I loved them...especially when my Mom made them out of a box.  Sad, I know.  But my 5 year old self did not have the best tastes.  Funny because she made them the old fashioned way too, but I did not like those. My tastes changed as I got older though and I loved my Grandma's home made mashed potatoes.  She knew what she was doing making them!  They were perfect clouds of fluffy warm rich delicious goodness that I could not wait to dive into on the Holidays. I now make my own mashed potatoes, and I think they are pretty tasty.  I had made some last Thanksgiving for my family and my Mom said that they were even better than Grandmas.  Which was a big complement.  Grandma would have been proud had she still been alive to try mine.

Jalapeno Cheddar Taters 2

I do not save them just for holidays though.  I had a craving for them recently, and I decided to make a version that was kicked up a notch. Not only were they fluffy and delicious, they had spicy bits of jalapeno, savory scallions, and the flavor of cheese.  Pretty awesome if you ask me.  They are a wonderful side dish for a non-meat loaf...or just as a midnight snack.  Crave worthy I tell you!  I need to create a new shepard's pie recipe just so I can use these to top it.

Jalapeno Cheddar Taters 3

6 medium russet potatoes or Yukon gold potatoes peeled and cut into large cubes

1 clove garlic, minced

3 scallions, sliced

1 jalapeno, minced

sea salt to taste

1/4 cup nutritional yeast

1/2 cup coconut milk or other non dairy milk or as needed

Place the potatoes in a large pot of salted water (the potatoes should be completely covered), and bring to a boil.  Lower to a simmer, and cook for about 10 minutes until the potatoes are very tender when pierced with a fork.  Drain, and put through a ricer (if you do not have a ricer, it is ok, they will still work just might not be as smooth) into a bowl.  If you do not have a ricer, simply use a potato masher.  Stir in all remaining ingredients, whipping the potatoes with a wooden spoon until they are light and fluffy, adding a little more milk if necessary.  Serve right away!

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