Anti Inflammatory Vegan Smoked Paprika Mashed Potatoes
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp kosher salt, plus more for the cooking water
- ¾ cup plant-based milk
- 3 tbsp vegan butter
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp extra-virgin olive oil
- ¼ tsp flaky sea salt (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 kosher salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are completely tender and a fork slides through without resistance, 18–22 minutes. Drain well and return the potatoes to the pot.
- 2
While the potatoes cook, combine the plant-based milk and vegan butter in a small saucepan over medium-low heat until the butter is melted and the mixture is steaming but not boiling, about 3 minutes. Remove from heat.
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