Vegan; Gluten Free
Here I give you the ingredients and use the amounts that suit your tastes. Remember though, when these get baked the taste will become subtle and bake off....
1 pound of a combination of red and golden potatoes, cubed (I leave the skin on since it seems to keep them more together)
low sodium vegetable broth
hemp milk
earth balance
garlic
freshly chopped chives
crushed dried rosemary
crushed red pepper
1. Line a muffin pan with cupcake liners. Set aside. Preheat oven to 375 degrees.
2. Bring a large pot of water to boil. Add the potatoes and cook until tender when pierced with a fork. Drain and using a potato masher mix with ingredients until desired texture and taste.
3. Scoop the mashed potatoes into the lined muffin pan and scrape fork across the top. Drizzle with olive oil or earth balance, the potatoes will dry out-so don't skip this step. Bake for 20 minutes or until the tops are golden and crispy, serve warm...
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