That moment when it’s over, it settles in pretty quickly. A bad batch of mashed potatoes has a moment when you know there is no turning back. That there will be a gooey mess in front of you, that is not amenable to salvage. I was just there! I am working on the menu for the upcoming THANKSLIVING course and thought I would see if I could make vegan fluffy mashed potatoes in the food processor…. NOPE. It did not work out. And I had a massive gooey mess. Potatoes don’t work well to be “processed” that much!
I am going to jump ahead and let you know that the secret is a potato ricer! Nearly perfect potatoes every time!
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When you buy the workshops and related ebooks, you get more than recipes and gain new skills, confidence, and perhaps a different perspective on cooking. These methods are simple to apply, turning your kitchen into a happy place for creative expression and culinary healing.
Are you prepared to go on this delectable adventure with me? Let’s grow, learn, and cook together!
Dr. Siri Chand Khalsa’s 5-week Plant-based Cooking Course for Stanford’s Division of Immunology & Rheumatology was a spectacular addition to our wellness program. Dr. Siri Chand created an inspired line up of unique yet easy recipes which she beautifully rendered into a recipe booklet, replete with her own eye-popping food photography. She masterfully taught us to cook delicious and visually appealing dishes including sheet-pan veggies with quinoa tabouli with cilantro chutney, and root vegetable purée soup with kale sauerkraut salad. Each lesson was made even more delightful with unapologetically delicious desserts like fruit crisp and chia pudding. Dr. Sir Chand’s profound knowledge of Ayurvedic cooking, combined with her allopathic training and additional expertise in Lifestyle Medicine, offers a unique perspective on eating for vitality. She radiates passion and compassions in every session, making the experience truly enriching. Don’t miss the opportunity to learn from this culinary medicine master!
Neha S. Shah, MD
Neha S. Shah, MD (she/her/hers) Clinical Assistant Professor of Medicine Fellowship Program Director – Adult Rheumatology Division of Immunology & Rheumatology Department of Medicine Stanford University Hospital & Clinics
General Tips
Type of potato (russet or Yukon gold)
Temp they cook (simmer not boil with added salt)
Time they cook – should be soft when punctured with knife or fork
Moisture – can return to heat after straining to be sure extra moisture is evaporated
Heating the milk and “butter” – not good idea to this cold to the mixture.
The Journey
Getting to a plant-based version that I love has taken a long time. Read here the famous recipe from Julia Child. This is one that I had a child that needed to be reworked and “plantified”
In my third year of college, in the midst of premed insanity, I intentionally failed a virology course (by not going to class) so that I could give myself permission to look at another career. For several years, I entertained the idea of being a chef.
Early in my childhood, we were allowed one hour of TV daily. My brother and I would grab the TV Guide and circle our choices. … this was way before cable when there were only four channels, and I was all about PBS. I loved the Great Chef cooking shows. 8 year old me taking notes on recipes feels precious. These shows ignited me. Being able to transform simple ingredients into taste journeys seemed like a superpower. I loved to create dishes that spurred my imagination. That moment is when you take a bite of something and are transported somewhere.
My curiosity about flavor and my experience began shaping my time in the kitchen. Fast-forward to premed, I took a semester off and explored new kitchens, learning about plant-based cooking techniques. In time I found my way back to academics and medical school though it always felt like a compromise – that I had left a large part of myself behind.
Making a BIG Career Change
After 20 years in practice, I made a change. I realized that there were things I had to put on the back burner. About a hot minute before COVID started, I was partnering with a group to open a culinary medicine center here in Phoenix. And we were dreaming big—everything I could have hoped for in one place. And that dream is still growing. However, we all had to pivot when the basis of socially gathering together was taken off the table.
What can help us heal in this divisive time? One element is getting rid of heavily processed food and turning to the “green side,” adding whole foods and veggies to our plates. I have no idea when everyday living will emerge again. It feels elusive, so I’m settling into each moment, breath by breath, bite by bite, thought by thought. In those moments, ideas emerged as ways to help and be part of the needed change.
Thanksliving Event & Vegan Mashed Potatoes
Before the COVID outbreak, I planned to partner with a local group to share culinary medicine principles here in Phoenix at an educational center. Therefore, like so many of us, I had to put those plans on hold. However, it did create time for me to pivot online and then share with a broader group of people interested in learning more about the HOW of creating a plant-based kitchen.
This year, I will host a “thanksliving” cook-along celebration the week of Thanksgiving. This event was created for people looking for something new to bring into their lives this year and help streamline the process.
Learn more about the journey here: THANKSLIVING, and scroll down to read a staple recipe from the Thanksliving “vault.”
Fluffy Central
In truth, everything I needed to know about making mashed potatoes was passed down to me from my Great Aunt Thelma. A visit to her kitchen was like walking into a cooking museum – filled with treasures from all over the world. She was also locally renowned as a hostess who was incredibly gracious and enjoyed the company of anyone who found their way into her home. Born in 1900, she came from a time long past, yet when I use something from her kitchen, it fills my heart with joy.
Check out Julia Child’s famous mashed potato recipe here…. (it’s not vegan; however, that could be shifted to all plant-based)
Perfect Vegan Mashed Potatoes Live Cooking Demo
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After you have had a chance to learn more about how to make the dish from the video above, please find below a printout of the recipe. You can print the recipe for your records, sample it over time, or share it on your Pinterest board. Check out last week’s recipe, Masala Spice Blend. Click on the link to read more.
Recipe INFO
Tag me on Instagram if you make this at home with your variation and process. There are so many ways to make Vegan Mashed Potatoes, so I encourage you to experiment in the kitchen.
Make the fluffiest, amazing vegan mashed potatoes with this recipe
Ingredients
Scale
2 pounds Russet or Yukon gold potatoes (peeled and cut into 1-inch chunks)
1 tsp salt (divided)
1 cup plant milk (I like oat)
2 tbsp olive oil or plant-based butter
Freshly ground black pepper
Instructions
Russet and Yukon gold potatoes have lower moisture and higher starch content that makes them ideal for mashing. Other potatoes do not turn out as well as they need more mashing to break up which results in a gooey potato. I am also recommending to take the skins off prior to making (which I did not do in the video) as the key to a really great outcome is ricing them while hot which is harder to do with the skin on as it clogs the ricer… however you can do it that way too.
In a larger pot, add the potatoes and then add enough cold water to cover by at least 2-3 inches. Add one tsp of salt after it comes to a boil and then let this simmer until done. Takes about 15 minutes. You will know they are done as a knife or fork goes easily into them. Drain potatoes in a colander and return to the stove for 1-2 min on medium heat to reduce the moisture.
Warm the plant mylk, add the plant butter or olive oil and 1 tsp salt.
Begin to rice the potatoes (see video above) and add to your bowl or pot. Go through all the poatoes.
Lightly folding in, taking care not to mix too much, add the cream and butter. Adjust as you like with salt and pepper.
If you can, warm the bowl you will be serving them in and serve immediately. If you would like to make ahead, loosely cover and keep in a warming oven at around 200.
Add your favorite gravy and you are all set!!
Prep Time:10 minutes
Cook Time:20 minutes
Category:Main Course
Cuisine:American
Learning about Plant-Based Eating
Having the right resources to learn about plant-based vegan principles is important for everyone.
These books are some of my tried-and-true resources that I have repeatedly referred to over the years. Let me know if you pick any of them up and what you learn.
Blog Posts with a Focus On Local, Seasonal Food
Below are all recent blog entries with video tutorials. These entries use the freshest ingredients from your local farmer’s market or garden.
*Please note as an amazon affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use. This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.
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