Still looking for that perfect side to serve at your holiday meal? Look no further than VegNews food columnist Brian Patton’s fluffy, swirly mashed potatoes. Substitute baked kabocha squash for the sweet potatoes for another flavorful mash-up.
What you need:
1 tablespoon apple cider vinegar
1½ cups unsweetened plain almond milk at room temperature, divided
4 pounds Russet potatoes
1 pound sweet potatoes
2½ teaspoons salt, divided
½ teaspoon ground ginger
½ teaspoon allspice
1 cup melted vegan butter
½ teaspoon white pepper
What you do:
- Preheat oven to 425 degrees. In a medium bowl, add vinegar and milk, stir, and set aside.
- With a fork, deeply pierce Russet potatoes and sweet potatoes a few times all around, and place on a parchment-lined baking sheet. Bake 45 minutes to 1 hour, until a paring knife easily passes through center of potatoes. Remove from oven and immediately cut Russet potatoes in half lengthwise to allow excess steam to escape.
- Remove skin from sweet potatoes, and roughly chop. In a food processor, add sweet potatoes, ¼ cup almond milk mixture, ½ teaspoon salt, ginger, and allspice. Blend until puréed.
- Over a large mixing bowl, place a halved Russet into potato ricer, cut side down. Push potato through ricer into bowl, and discard skin. Repeat with remaining potatoes.
- Using a rubber spatula, fold butter into potatoes until incorporated. Stir in remaining 1¼ cups almond milk mixture, white pepper, and remaining 2 teaspoons salt.
- In a serving bowl, add half of mashed potatoes and spoon half of sweet potato purée over top. Add remaining mashed potatoes, and top with remaining sweet potato purée. With a wooden spoon or spatula, stir potatoes several times in a clockwise motion to create a swirl effect, without completely mixing mashed and sweet potatoes together. Serve immediately.
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!