Mashed potatoes and gravy, name a more classic Thanksgiving combo! Is it even Thanksgiving if you don’t have at least one helping (okay, at least two)? This year, change it up with this anything-but-basic mashed potato recipe using fall root vegetables like celery and parsnips in addition to the star potatoes. It’s a great way to get extra servings of veggies in with every generous helping! We mean, creamy mashed potatoes with miso garlic butter, need we say more? Here is your newest mashed potato recipe.
Fill a large pot with water, bring to a boil, and season generously with salt until water tastes like the sea. Add the potatoes, celery root, and parsnips to the pot and cook until tender but not mushy, about 15 minutes. Add the kale and leeks and cook for 2 minutes until very tender. With a ladle or measuring cup scoop out 1 cup cooking liquid and drain the vegetables.
Return cooked vegetables to the pot. Add the reserved cooking water, oat milk, and a ¼ cup of vegan butter and smash all veggies together until mostly smooth but still slightly chunky. Season with salt and lots of freshly ground black pepper (about 1 to 2 teaspoons of sea salt, to taste). Transfer to a serving dish and keep warm while making the butter.
Melt a spoonful of butter in a skillet, add the sliced garlic and cook over low heat for 5 minutes, until barely browned. Add in the miso paste and thyme and stir to combine. Immediately transfer garlic mixture to a serving dish or storage container, let cool, and then fold in the remaining ¾ cup room temperature butter with a rubber spatula. Chill butter briefly in the freezer to firm up or keep in the fridge until ready to serve.
To serve, top with miso garlic butter and fresh thyme