These potatoes are tasty and serve as a great side dish for any meal. Serve these potatoes with our mushroom gravy, brown gravy or white gravy, if desired.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 139 | 0mg | 2g | 20g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
1.5 | Water saved (gallons) [animal consumption only] |
 |
6.2 | Manure (pounds) not deposited into the environment |
 |
6.9 | Grains / feed (pounds) not consumed by animals |
 |
15.1 | Methane (gallons) not created by animals |
 |
184.8 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
Ingredients
- 4 potatoes (quartered)
- 3 green onions (sliced)
- 3 Tbsp buttery spread
- 1/2 C soy milk
- 2 Tbsp parsley (fresh) (chopped)
- 2 garlic cloves (minced)
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/2 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Boil the potatoes until tender (approximately 20 to 25 minutes); drain the water and remove part or all of the skins from the potatoes.
- In a large bowl, partially mash the hot potatoes with a potato masher or a fork.
- Add the remaining ingredients and whip with a hand mixer until well blended and creamy. Garnish with additional parsley and paprika; keep warm until ready to serve.
Recipe Notes
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC