Breastfeeding Friendly Vegan Loaded Mashed Potatoes
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Learn more →Ingredients
4 servings
For the mashed potatoes
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp salt, plus more for the cooking water
- 4 tbsp vegan butter
- ½ cup plant-based milk, warmed
- ¼ tsp black pepper
For the toppings
- 4 strips vegan bacon
- ½ cup vegan sour cream
- ½ cup vegan cheese, shredded
- 3 tbsp fresh chives, thinly sliced
- 1 tbsp olive oil (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
While the potatoes cook, heat a small skillet over medium heat. Add the vegan bacon strips and cook, turning once, until browned and crisp on both sides, about 3–4 minutes per side. Transfer to a cutting board and chop or crumble into small pieces.
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