Ingredients
6 Yukon Gold potatoes, peeled and cut in quarters
1/2 Head Green cabbage, cut julienne
2 Leeks, whites primarily, cut julienne
1 Onion, diced
4 Ounces Non-dairy milk, heated
3 Tbsp Roasted garlic
3 Tbsp Nutritional yeast
1 Bunch Chives, chopped
1 Quart Vegetable broth
Directions
1
Cook potatoes in water until tender.
2
Cook the cabbage, onions and leeks in vegetable stock until tender, then strain.
3
Put the potatoes through a food mill.
4
Add hot non-dairy milk, nutritional yeast, roasted garlic and cabbage mixture.
5
Season to taste with salt and pepper.
Mary’s Note: Try these in place of your traditional mashed potatoes for Thanksgiving this year. The addition of the vegetables really makes them special!
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