This garlic and thyme potato grain is completely free from milk, cheese, dairy, and all animal products
Ingredients
For the mash
- 1.5 kg potatoes
- Salt
- 75 g butter
- 100 ml plant-based milk
- 1 garlic clove, grated
- 2-3 thyme sticks (fresh or dry)
- 100 g plant-based cream cheese (I used Violife)
- 1 tsp Dijon mustard
For the top
- 2 potatoes
- 25 g plant-based butter, melted
- Salt and pepper
- 1 garlic clove, grated
- 2 tbsp vegan Parmesan style cheese, grated
Instructions
- Peel and cut the potatoes into chunks.
- Put them in a pot with plenty of water and salt and boil until tender (around 20-25 minutes).
- Drain the potatoes and keep aside.
- In the same pot, add the butter, milk, garlic and thyme (destemmed), and simmer on a medium heat.
- Add the boiled potatoes, cream cheese and mustard and use a potato masher or a fork to break the potatoes and mix everything well.
- Remove from the heat and spread in a baking dish (17x25cm).
- Peel and cut the 2 potatoes, in 0.5cm thickness and place into a bowl.
- Add the butter, season with salt and pepper and grated garlic and combine well.
- Then arrange the sliced potatoes on top of the mashed potatoes, and sprinkle the vegan cheese on top.
- Cover with foil and bake in a preheated oven at 180°C for 20 minutes.
- Then remove the foil, increase the temperature to 190°C and bake for additional 20 minutes.
*You can prep the mash up to 2 days in advance and keep in the fridge.
*You can prepare the whole dish up to 2 days (store it in the fridge) in advance and bake on the day you need it