Herbs add so much flavor to whipped potatoes! Discover the deliciousness of garlic and rosemary whipped up in your next batch of potatoes. It's heavenly!
3 pounds (10 - 12 medium) Yukon Gold potatoes
1/2 cup vegan butter
1 cup unsweetened non-dairy creamer
2 sprigs of fresh rosemary
1 whole bulb of roasted garlic
1 tablespoon salt
1 teaspoon freshly ground pepper
Peel and slice the potatoes about 1/4-inch thick and place them in a large pot of cold water. Allow them to soak for 15 minutes, strain off the liquid, and repeat with cold water two more times; this will remove a lot of the starch from the potatoes and keep them from having a sticky or pasty consistency.
Boil the potatoes for 8 - 10 minutes or until they are fork-tender. Meanwhile, in a small saucepan, melt the butter over medium-low heat. Add the soy creamer, rosemary, garlic, salt, and pepper. Heat the mixture just until it begins to bubble. Remove from heat.
Strain the potatoes and return them to the pot. Remove the rosemary sprigs from the butter mixture and discard. Add about half of the butter mixture to the potatoes. Beat with an electric mixer until well combined. Add the remaining butter mixture and beat for 3 to 5 minutes until light and fluffy.
