Vegan Jalapeno Cheddar Mashed Potatoes
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.
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.
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!
