Potato Fluff

With Thanksgiving just around the corner, potato fluff remains a traditional Thanksgiving dish in many of my sisters’ homes. There are six of us who, although we ate my mom’s potato fluff, we decided to alter the recipe to enhance the flavor, consistency, likeability. This recipe is much creamier! During the holiday season, the meals we prepare are generally imbued with new life and vitality. So, rather than serve the everyday variety of mashed potatoes and gravy, this recipe provides a delicious make over for a special day of giving thanks. Enjoy…

Ingredients

8 medium russet potatoes, peeled and diced

3 tsp. salt, divided

4 Tbsp. flax meal mixed with 12 Tbsp. water (or JUST Egg replacer)

1/4 cup non-dairy milk, i.e. original, unsweetened almond milk

1/2 loaf whole wheat, white bread, cut into cubes

3/4 cup vegan butter, melted (Miyoko’s or Earth Balance), divided

4 stalks of celery, peeled and diced (include leaves)

1 medium onion, diced

1 tsp. garlic powder

1/2 tsp. pepper

3 scallions, green tops only

1/4 cup chopped parsley, divided

1 tsp. olive oil

Directions

1.     Combine flax meal and water in mixing bowl (for egg substitute - see note). Stir and let sit for 5 minutes. 

2.    Cover diced potatoes with cold water. Add 2 tsp. salt and stir to dissolve. Bring to a boil, turn heat to medium, and continue to cook until fork tender, 10-15 minutes.

3.    While the potatoes are boiling, sauté onions, celery, and celery leaves in 2 Tbsp. of butter until tender.  

4.    Drain potatoes and mash until smooth adding milk and remaining melted butter. Add sautéed veggies, garlic powder, pepper, and 1/8 cup of parsley. Stir to combine.  Taste and adjust seasoning as needed.

5.    Toss bread cubes with flax eggs until saturated. If still a bit dry, add 2 Tbsp. warm water. Add to potato mixture and mix well.

6.    Turn mixture into buttered 9” x 13” baking dish.  Drizzle with olive oil. Bake uncovered about 30 minutes in 350 degree oven. Remove from oven and sprinkle with parsley and chopped scallions.

 Note: 1 Tbsp. flax meal with 3 Tbsp. of water is equivalent to one egg. If using Just Egg substitute, 3 TBSP. of liquid equals 1 egg.