Ingredients
Units
Scale
- 6 medium size yellow potatoes, halved
- 1/2 cup vegan sour cream
- 1/2 cup vegan butter
- 4 cloves garlic, minced
- 2 tbsp chopped fresh rosemary
- 1 tsp lemon zest
- Juice from 1 lemon
- Salt + Pepper as needed
Instructions
- Bring a pot of salted water to boiling and add the potatoes. Cook uncovered for 10-15 mins until soft. Drain water, carefully remove skins and set aside.
- In a pan over medium heat add the vegan butter. With a spatula swirl the butter continuously. It will begin to sizzle and brown. Remove the butter and in the same pan add the garlic, and cook til golden. (3 mins)
- Mash the potatoes in the pot, add the brown butter, saving some to go on top as a garnish, cooked garlic, the chopped rosemary, lemon zest, juice, salt, pepper. Add additional sour cream to adjust the texture or almond milk.
- To save top with additional chopped rosemary, lemon zest and butter.
- Prep Time: 10 mins
- Cook Time: 15 mins