Vegan Mashed Potatoes

Name: Vegan Mashed Potatoes
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 each Rapunzel Vegan Vegetable Bouillon Cube with Sea Salt and Herbs; 5 large Yukon Gold Potatoes; 1 large Vidalia Onion; 2 cup Broccoli Florets, fresh; 1 tbsp Fresh Chives, to garnish; 1 tsp Fresh Ground Pepper; 1 tsp Kosher Salt; 1 tsp Ground Sage; 1 Water

bluberry @cook_3129722

Miami, Florida

One of my favorites!! You get a lot of flavor without milk or butter!

bluberry @cook_3129722

Miami, Florida

One of my favorites!! You get a lot of flavor without milk or butter!

Saved

Ingredients

1 hour

8 servings

2 eachRapunzel Vegan Vegetable Bouillon Cube with Sea Salt and Herbs
5 largeYukon Gold Potatoes
1 largeVidalia Onion
2 cupBroccoli Florets, fresh
1 tbspFresh Chives, to garnish
1 tspFresh Ground Pepper
1 tspKosher Salt
1 tspGround Sage
1Water

Saved

Steps

1 hour

1

This is a vegan recipe that excludes milk or butter and uses vegetables to achieve a flavorful result.
2

Set 1 quart water to boil in large saucepan. Add bouillon cubes.
3

Cut potatoes and onion into large chunks
4

Cut broccoli into florets, with minimal stalks
5

When bouillon reaches a boil, remove one cup, set aside
6

Add potatoes, onion, and broccoli to pot, add additional water as needed to cover vegetables
7

Cover pan, reduce heat and cook 30-40 minutes or until potatoes are soft enough to mash
8

Remove from heat, drain water, transfer to bowl for mashing
9

Add salt, pepper, sage
10

Using hand masher, mash the vegetables. Add the bouillon set aside earlier as needed to achieve a good consistency.
11

Sprinkle prepared potatoes with chives to garnish
12

Vegetarian, not vegan? Add 3 tablespoons butter prior to mashing, if you like.