Amazing served with pan-fried tempeh and a side of sautéed greens. This will serve 2-4, I always make the whole amount because I love the leftovers. You can use them as a base for a vegetable soup, or pan fry them into little patties- or I am hoping to make fresh Gnocchi with them tomorrow!
4c thin skinned potatoes, cleaned and scrubbed, skins on and chopped
½ of an onion, sliced
3-4T extra virgin olive oil
3T nutritional yeast
Salt/ pepper to taste
Vegan butter to serve *optional
In a pot over medium high heat, bring the water, potatoes, onions, salt and pepper to a boil. Reduce the heat to low and cook partially covered, allowing the potatoes to steam/ cook until tender- about 10-12 minutes.
Check occasionally to make sure the water has not cooked out completely. If the potatoes are cooked and there is excess water simply drain some out prior to smashing. If the potatoes are not yet cook fully through, add a bit of water and extend the cooking time by just a few minutes more. With the back of a large spoon, (or with my favorite new smash tool), make a mash within the cook pot. The onions will have broken down completely. Add in the olive oil and nutritional yeast and salt and pepper to taste. Feel free to add more oil, more salt, more pepper, more love!