Mashed Potatoes
* 2 lb Yukon Gold or russet potatoes
* ¼–½ cup unsweetened plain soy or oat milk (or potato cooking water)
* 2 tbsp nutritional yeast
* 1 tsp garlic powder
* ½ tsp onion powder
* Fresh ground black pepper
* Optional: 1 tbsp white miso if you don’t mind a small amount of sodium (omit for true low-SOS)
Mash until creamy.
“Cheese” Sauce
Blend until silky:
* 1 medium cooked carrot
* ½ cup cooked potato
* ¼ cup nutritional yeast
* ½ to ¾ cup unsweetened plain almond milk (start with ½ cup and add more as needed)
* 1 tsp garlic powder
* ½ tsp onion powder
* ½ tsp smoked paprika
* 1 tsp lemon juice
* Black pepper
* Add water as needed for a pourable consistency.
Smoky “Bacon” Bits
– Option 1 Mushrooms
* Finely dice cremini mushrooms.
* Sprinkle with smoked paprika, garlic powder, onion powder, and black pepper.
* Bake at 400°F on parchment for 20–30 minutes, stirring once, until browned and chewy.
– Option 2 Frozen tofu
* Freeze, thaw, and squeeze dry your extra-firm tofu.
* Crumble into tiny pieces.
* Toss with smoked paprika, garlic powder, onion powder, nutritional yeast, and a splash of low-sodium soy sauce or balsamic vinegar if desired.
* Bake at 400°F for 25–35 minutes until crisp.
– Option 3 Smoky soy curl bacon
Toppings
* Chopped green onions
* Fresh chives
* Black pepper
* Extra nutritional yeast
* Fresh parsley
Assemble
1. Spoon the mashed potatoes into bowls.
2. Pour over warm cheese sauce.
3. Sprinkle generously with the smoky mushroom or tofu “bacon.”
4. Finish with green onions and chives.
To make it even more “loaded”
You could also add:
* Steamed broccoli florets
* Sautéed mushrooms (dry sauté with a splash of water)
* Roasted corn
* Black beans
* Plain unsweetened plant yogurt as a “sour cream”
This version is creamy, cheesy, smoky, and satisfying while staying very close to our low-SOS goals. If you have a Vitamix, or poerful food processor, it will make the cheese sauce exceptionally smooth and restaurant-like.