To continue on with my vegan Halloween series, I present the Webby Garlic Mashed Potato casserole dish. The caramelized onions gives a plain-Jane mashed potato recipe that extra tart but slightly sweet bite. Bacon and potatoes go together like two peas in a pod so why not throw down some coconut bacon on this love of a dish and thank me later.
You can find my caramelized onions recipe used in my Vegan Butternut Squash Quesadilla recipe found here.
3 large Yukon potato, scrubbed and washed
1/4 tsp sea salt
2 cloves garlic, minced
1 ¼ cup almond milk
4 tbsp Earth Balance butter
2 cups +2 tbsp vegan sour cream, divided
sea salt and pepper, to taste
Bring a large pot of water with 1/4 tsp sea salt to a boil. Cut potatoes in fourths and add in boiling water. Cover with lid and cook for about 30-35 minutes until fork tender. Drain water and transfer potatoes to a large mixing bowl.
Preheat oven to 350 degrees. Meanwhile make caramelized onion recipe found here.
Add butter, milk, 2 tbsp sour cream, garlic and mash potatoes. Season with sea salt and pepper to taste. If mixture is too thick, add more milk or sour cream to your liking.
Transfer mashed potatoes to a large round baking dish and bake for about 11-12 minutes until top is golden brown. Set aside.
Sprinkle with coconut bacon or whatever topping you want. Fresh herbs are great idea as well!
Sour Cream Web:
Transfer 1 cup sour cream into a squeeze bottle (or zip-lock bag and cut tip). Practice making spider webs on a dish before making the design on top of the potato casserole. Start by making a cross. Then add another “X” mark to make 4 lines going across. Starting from each end of the lines, slowly drag to connect the next line to make a spider web design. See below.
Don’t worry about if you mess up on the design, it’s Halloween, it’s meant to look “messy”. Plus you can hide it with a spider and boom, perfection.
Best served warmed. Enjoy!