Creamy Vegan Leek and Garlic Mashed Potatoes

Indulge in the creaminess of these vegan leek and garlic mashed potatoes. Made with simple ingredients, this recipe creates a flavorful side dish that is perfect for any meal. The combination of leeks and garlic adds a unique twist to the classic mashed potatoes, making them a standout dish. Whether you follow a vegan diet or not, these mashed potatoes are sure to satisfy your cravings.

Ingredients

• 2 pounds of Yukon gold potatoes
• 2 tablespoons of vegan butter
• 1 tablespoon of olive oil
• 2 leeks, white and light green parts only, thinly sliced
• 4 cloves of garlic, minced
• 1 cup of vegetable broth
• 1/2 cup of unsweetened almond milk
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. Peel and chop the potatoes into 1-inch pieces. Rinse them thoroughly and place them in a large pot.
2. Fill the pot with enough water to cover the potatoes. Add a generous pinch of salt and bring to a boil.
3. Reduce the heat to medium and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
4. While the potatoes are cooking, heat the vegan butter and olive oil in a large skillet over medium heat.
5. Add the sliced leeks and minced garlic to the skillet. Cook for about 5-7 minutes, or until the leeks are soft and translucent.
6. Pour in the vegetable broth and simmer for another 3-4 minutes, allowing the flavors to meld together.
7. Once the potatoes are cooked, drain them well and return them to the pot.
8. Mash the potatoes using a potato masher or fork until they reach your desired consistency.
9. Pour in the almond milk and mix well. Add salt and pepper to taste.
10. Fold in the cooked leeks and garlic, making sure they are evenly distributed throughout the mashed potatoes.
11. Transfer the mashed potatoes to a serving dish and garnish with chopped fresh parsley.
12. Serve hot and enjoy!

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