We’re from Maine so naturally, there are a few potato recipes on here. Potatoes get a bad reputation, but I’m here to put your fears to rest. Potatoes are a serotonin precursor, the hormone that makes you feel good and helps with impulse control. They are also good sources of potassium, iron, Vitamin C, and fiber.
And as a vegan, nutritional yeast is another one of my favorite add-ons. For the longest time, I told my kids it was ‘sugar’ so they went around sprinkling it on everything from salads and popcorn to rice and pasta. Nutritional yeast, if you’re unfamiliar, has a cheesy flavor so it’s great to add in dishes where you’re seeking that flavor profile. Nutritional yeast is a complete (vegan) protein and contains up to 190% of the recommended daily intake of B-vitamins. As a busy mom, I love making meals with the most nutrients and the least amount of ingredients, and this easy, creative dish is the perfect example.
2 medium-sized russet potatoes
¼ cup almond milk
¼ cup vegan butter
1 tsp nutritional yeast
½ tsp salt
- Fill a pot with salted water and bring to a boil.
- Wash and peel potatoes. Cut into 1-inch cubes.
- Add potatoes and add to water until fork tender. About 12-15 minutes.
- Remove potatoes from heat and strain water. Add in milk and butter. Using a potato masher, either mash potatoes by hand or for extra creaminess, add ingredients to a stand mixer. Once smooth, add in nutritional yeast and sal