Lala...love this recipe.
I have to admit, mashed potatoes have always been a favorite food of mine, not only because they're carby and starchy and comforting, but also because they're ever present at pretty much every family gathering.
They remind me of all of the holidays and times spent with those I love the most. Funny, how something as simple as mashed potatoes can stir up such emotions, but these definitely do the trick for me. When I do actually take the time to make and enjoy mashed potatoes, I also take time to reminisce and be thankful for everyone who I've been blessed to have met in this beautiful and crazy life. I hope that these potatoes take you to that same place.
2 cups potatoes, peeled and cut into 1/2 inch cubes
1/2 cup plain unsweetened almond milk
2 large yellow onions, sliced
3 cloves garlic, crushed and minced
1/4 cup Sherry wine (or other white cooking wine)
2 tbsp. vegan margarine (maybe a little more)
1 tbsp. olive oil
1/2 tsp. + a few dashes of Kosher salt (to taste)
Dash of cayenne pepper (optional)
A few drops of lemon juice
Instructions:1. Add the potatoes and garlic to a large pot and bring to a boil. Cook until tender, about 12 minutes.
2. While the potatoes are boiling, add the olive oil, Sherry wine a few dashes of salt, and the onions to a skillet. Cook on medium to medium-high heat until tender and a little charred, 8 to 10 minutes. Set aside.
3. Drain the potatoes, and return to the pot. Add the vegan margarine, almond milk, cayenne, lemon juice, and salt. Mash with a potato masher or whip with an electric mixer.
4. Serve the onions on top of the mashed potatoes.