What is Chowder?
Ingredients and Substitutions
Recipe Video
Equipment
Printable Instructions
Recipe FAQs
Other Soup RecipesCreamy Vegan Corn Chowder (with Coconut Milk)
Vegetarian Recipes
Roasted Garlic Mashed Potatoes
https://www.loveandlemons.com/mashed-potatoes/
These mashed potatoes passed the ultimate test when Jack declared, “These are SO good!” I have to agree – they’re creamy, deeply flavorful & delicious.
The standard for mashed potatoes is high in our house. See, Jack grew up eating his Uncle Billy’s perfect mashed potatoes, and he still reminisces about them. They were creamy, fluffy, and rich with (lots of) melted butter, (lots of) sour cream, and topped with “butter lake,” as Jack lovingly refers to it. I’ve made mashed potato recipes before, but always with a twist like cauliflower or kale. This year, I stepped up to take on the challenge of making a delicious, classic homemade mashed potato recipe.
This mashed potato recipe is not quite the same as his Uncle Billy’s, so I didn’t know what Jack would think. Instead of dairy, olive oil and starchy potato cooking water give these potatoes an amazing creamy texture, and roasted garlic fills them with rich, nutty depth of flavor. I thought they were delicious, but the real test came when we sat down to eat.
Jack’s verdict? “These mashed potatoes are SO good!”
Garlic Mashed Potatoes Recipe Ingredients
The best mashed potatoes only require a few simple ingredients:
- Potatoes – My first picks are Yukon gold or German butterball potatoes. Unlike russet potatoes, they have a rich golden color, and they make for super creamy mashed potatoes.
- Roasted garlic – The secret ingredient! I mix in a whole head of roasted garlic to pack these guys with flavor.
- Olive oil – I love the rich taste of olive oil in this recipe, and, along with starchy potato cooking water, it makes these garlic mashed potatoes just as creamy as any I’ve had with butter, milk, or sour cream.
- Salt and pepper – Absolute essentials! For optimum flavor, I salt the potato cooking water as well as mixing salt and pepper into the mashed potatoes.
- Toppings – Top your potatoes however you like! My favorite way to eat them is with a sprinkle of chives, minced fresh rosemary, and a pat of butter.
How to Make Mashed Potatoes
First, roast the garlic in a 350-degree oven until the cloves are deeply brown and tender. This could take up to 60 minutes! Tip: You can easily do this step ahead of time. Wrapped in foil, the roasted garlic will keep for 3 days in the fridge.
Then, peel the potatoes. If you love creamy mashed potatoes, peeling is a must. Once they’re peeled, there’s no need to cut the potatoes before cooking. Just put them in a large pot, and cover them with 1 inch of cold water.
Next, boil them. Add a teaspoon of salt to the pot, and boil until the potatoes are tender. Before you drain the potatoes, don’t forget to reserve 1 cup of the starchy cooking water.
Then, it’s time to mash! For the best creamy texture, I rice the potatoes first. Then, I use a regular potato masher to break up any chunks. If you don’t have a potato ricer, that’s ok! Just be sure to mash them thoroughly.
Finally, fold everything together. Remove the tender garlic cloves from their paper and mash them into a paste with a fork or small masher. Fold the garlic into the potatoes, along with olive oil, reserved potato cooking water, salt, and pepper. Season to taste and add more cooking water, as needed, to reach your desired consistency.
Top with your favorite fixings, and enjoy!
More Favorite Thanksgiving Recipes
If you love these roasted garlic mashed potatoes, try one of these favorite side dish recipes next:
Roasted Garlic Mashed Potatoes
Total time
Author: Jeanine Donofrio
Recipe type: Side dish
- 1 whole garlic bulb
- Extra virgin olive oil, for drizzling
- Sea salt
- 2 pounds Yukon gold or butterball potatoes, peeled
- 2 teaspoons sea salt, divided
- ⅓ cup extra-virgin olive oil
- Freshly ground black pepper
- Butter, optional for serving
- Chopped chives and/or rosemary, optional for sprinkling
- Preheat the oven to 350°F.
- Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender. Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.
- Make the mashed potatoes: Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
- Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, rosemary, and chives, if desired.
*Note: the roasted garlic can be made up to 3 days in advance and stored in the fridge until ready to use.
Continue Reading
Cheesy Vegetarian
Creamy Vegan Corn Chowder (with Coconut Milk)
I am well and truly into soup mode, with all this cold weather we’ve been having – and corn chowder has got to be one of the most hearty, most comforting soups there is. This thick and creamy soup is packed with fresh veggies, and the addition of coconut milk makes it extra tasty (and vegan too!).
The flavours in this soup are just delicious – the slight heat from the chilli and the touch of sweetness from the creamy coconut milk are such a wonderful combination. I might even try it with sweet potatoes next!
This vegan corn chowder is already super filling due to the potatoes and corn, but I do love a bit of buttered toast dipped in… it’s autumn in a bowl.
What is Chowder?
Chowder is a thick kind of soup, usually made with milk or cream – but this vegan corn chowder uses coconut milk instead, which makes it even tastier.
It’s generally left chunky (unlike a smooth blended soup), which makes it feel much more hearty and filling than a thinner soup. I did partially blend my coconut corn chowder, because it helps to break down the potatoes and corn, making the soup extra thick and creamy – though I didn’t make it totally smooth.
(you can if you want to, though! I’m not the chowder police.)
Sign up to get recipes by email, and get a FREE e-cookbook!
(1-2 emails per week, no spam)
Ingredients and Substitutions
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- sweetcorn – I used frozen corn, but you could use canned or fresh corn instead, if you prefer.
- unsweetened coconut milk – use the canned stuff, as it’s thicker and creamier than the kind that’s designed for drinking. I used light coconut milk, but regular would also be great (and would make an even creamier soup).
- onion
- celery
- carrot
- potatoes – you could even try using sweet potatoes (or a bit of both kinds) instead, if you want an extra hint of sweetness in your soup.
- vegetable stock – I used a crumbled stock cube plus some water, but liquid stock would also work well.
- red chilli – just use a small amount to begin with! You can always spice up your soup more later if it needs it, but adding too much chilli is a good way to quickly ruin a tasty soup.
- smoked paprika
- cumin
- garlic
Becca’s Top Tip
If you don’t want to buy a whole pack of red chillies to only use a small amount, a dollop of sweet chilli sauce will also work really well in this recipe.
Recipe Video
Equipment
To make this vegan corn chowder, I used an immersion blender (hand blender) to partially blend the soup. It helped to break down the potatoes and corn, making the soup extra thick and creamy.
If you don’t have an immersion blender, you can choose to leave the soup unblended – but if you’d like to make soup regularly, a hand blender is definitely something worth buying, as they’re not expensive, and they’re a tool you’ll probably use regularly. I make soup about once a week, so my immersion blender is one of my most-used kitchen tools.
Here’s a great one on Amazon, with really positive reviews:
Sale
OVENTE Electric Immersion Hand Blender 300 Watt 2 Mixing Speed with Stainless Steel Blades, Powerful Portable Easy Control Grip Stick Mixer Perfect for Smoothies, Puree Baby Food & Soup, Black HS560B
I use this kind of hand blender at least once a week to make homemade soup.
If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.
Printable Instructions
Vegan Corn Chowder (with Coconut Milk)
This creamy vegan corn chowder recipe is made with coconut milk, which makes it extra luxurious and extra delicious!
Servings 3 people
Calories 360kcal
Ingredients
- 1 Tbsp oil
- 450 g (~ 1 lb) potato (~ 3 medium)
- 1/2 large onion (or 1 small)
- 1 medium carrot
- 1 large celery stick (~ 80g / ~ 3 oz)
- 250 g (~ 9 oz) frozen sweetcorn
- 1/2 small mild red chilli, finely chopped
- 1 tsp minced garlic
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 400 ml tin coconut milk (~ 1 1/2 cups) – I used light
- 1 vegetable stock cube, crumbled
- 500 ml (~ 2 cups) water
- Salt and black pepper to taste
Instructions
-
Dice the potato, onion, carrot and celery stick fairly small (1cm or less). Heat a dash of oil in a large saucepan over a medium-low heat, and add the chopped vegetables. Cook for 5 minutes or so, until fragrant.
-
Add the frozen sweetcorn, chilli, garlic, smoked paprika and cumin. Mix well, and cook for a couple more minutes.
-
Next, add the can of coconut milk and the vegetable stock – I used a stock cube and water, but you can use liquid stock if you prefer.
-
Bring to a simmer, and cook for 25 minutes or so, until all the vegetables are very soft.
-
Use an immersion blender to partially blend the soup, breaking down some of the potatoes and corn, and leaving some whole.
-
Season to taste, and serve warm.
Video
Nutrition
Serving: 1bowl | Calories: 360kcal | Carbohydrates: 49.2g | Protein: 8.4g | Fat: 15.4g | Saturated Fat: 8.5g | Cholesterol: 0mg | Sodium: 552mg | Potassium: 1083mg | Fiber: 7.6g | Sugar: 5.7g | Calcium: 554mg | Iron: 3mg
Recipe FAQs
Does this corn chowder reheat well?
Yes! The leftovers are great reheated – just microwave until piping hot. This means you can also prepare the soup in advance if you need to, and reheat when you’re ready to serve.
Can I freeze corn chowder?
Soup generally freezes very well – just allow it to cool and store it in an airtight tub in the freezer.
How should I serve corn chowder?
Because of the potatoes and corn, this is a hearty soup that doesn’t really need anything else alongside. However, I do love it with a slice of crusty, buttery toast for dipping.
Other Soup Recipes
Seriously Easy Red Lentil Soup
Creamy Potato and Spring Onion Soup
Vegetarian Gyoza Soup
The post Creamy Vegan Corn Chowder (with Coconut Milk) appeared first on Easy Cheesy Vegetarian.
-
Vegetarian Recipes5 years ago
22 Best Soup Recipes
-
Indian Vegetarian Recipes5 years ago
avocado salad
-
Vegetarian Recipes5 years ago
Easy Vegetarian Chili
-
Vegetarian Recipes5 years ago
Stuffed Zucchini Boats
-
Vegetarian Recipes5 years ago
Butternut Squash Soup
-
Vegetarian Recipes5 years ago
Pickled Red Onions
-
Vegetarian Recipes6 years ago
Peanut Butter Jelly Bars (Vegan, Gluten Free)
-
Vegetarian Research5 years ago
SERIOUSLY FUDGY VEGAN & GRAIN-FREE BROWNIES WITH PEANUT BUTTER
