Ingredients

The following ingredients have 4 Servings
  • 10 medium organic Yukon gold potatoes (scrubbed, peeled, and cut into quarters)
  • 32 ounce vegetable broth
  • 1 tablespoon vegan butter (we prefer Miyoko’s or Earth Balance)
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoon fresh rosemary (minced)
  • 3 garlic cloves (minced)
  • 3 teaspoon nutritional yeast (optional, see note)
  • Salt and pepper to taste

Instruction

  • In a large pot, cover the potatoes in water and bring to a boil. Boil for approximately 20 minutes, or until they’re fork tender. Reserve one cup of the potato water, drain the water and put the potatoes back in the pot.
  • While the potatoes are cooking, heat the 1 tsp olive oil on medium-high heat in a small skillet. Sauté the garlic and rosemary for 2 to 3 minutes, or until the garlic begins to brown. Remove from heat.
  • Add the 1 tbsp vegan butter, 32 oz of vegetable broth, reserved potato water, 3 tsp nutritional yeast, salt and pepper, and the garlic and rosemary to the potatoes. Stir and bring to a boil. Reduce to simmer and cook for 10 minutes.
  • Puree the potatoes with an immersion blender, or transfer by small batches to a blender to puree.
  • Serve hot.