Thanksgiving prep is underway for most families and while I can’t be an awesome resource this year for a full Thanksgiving Feast, I hope to have built my baby blog into a strong catalogue by this time next year so it can be. In the meantime, I thank you for bearing with me while I continue to get the hang of this monster on a consistent basis.
My goal as of right now is to produce 2 recipes per week which if you add in my full time job and side gig of DJing, that sounds pretty ambitious. I’m finding that each part of the recipe blogging process takes a significant amount of time. First you have to perfect the recipe, then you have to do my least favorite part and make it look pretty in a photo. After you’ve beat yourself up about your horrible composition, you edit it to your best abilities and make creative for Pinterest.
Then there’s the actual post itself. You write content (this is meta!), insert the photos, build an HTML recipe, toss some ads in, and push to social. Rinse, wash, repeat. Are you tired yet? Cause I am just thinking about all of this. I’m sure everyone has a least favorite part of the recipe blogging process, I can imagine for many, it’s writing blocks of content that no one will probably ever actually read. This is the easiest part for me, personally. Writing is cathartic for me and it makes me feel actually grounded in what I’m doing and closer to myself and my greater purpose with this project.
With Thanksgiving only being a few weeks away, I am always curious as to how vegans celebrate with their families. There are several vegan restaurants out here that do dine-in and pick-up orders for Thanksgiving, so I know there’s a handful of folks who do that. But for the ones who don’t have the convenience of a vegan pick-up meal, I always wonder how it works.
My family is great. My mom is gluten-free, soy-free, and dairy-free, so when I visit them in Omaha, they usually let me cook everything vegan then my dad cooks a turkey for the rest of our family and I just everything but that. I know it’s not perfect, but for my carnivorous family to eat 90% vegan on what’s arguably the most food-centered holiday of the year is a big deal!
I think our nation’s favorite part of Thanksgiving has to be mashed potatoes. Or maybe it’s just my favorite? Ha ha! I love mashed potatoes because of how versatile they can be. You can make them plain and toss some gravy on top! Or you can spice them up a bit so they don’t need gravy. I personally like yukon potatoes for plain mashed potatoes with gravy, but for more spiced up spuds, you’ve gotta go with red!
These vegan sour cream mashed potatoes are a big hit in my house. I rarely find my boyfriend can eat more than one round of leftovers, but he beat me to the last serving! While the sour cream is a big component of this recipe, I also think seasoned salt is just as important. I always use Lawry’s seasoning salt. My cousins turned me onto it when I was a kid. They always put it on top of their mac and cheese, and it’s a habit I never kicked. Seasoned salt is great on roasted potatoes, pan fried tofu, butternut squash, and so much more. I definitely recommend adding it to your spice arsenal if you don’t use it already.
Again, these vegan sour cream mashed potatoes are the ultimate side and go well with almost any main. We paired these with dill chickpea salad sandwiches, but they can go with cauliflower wings! Veggie burgers! Chick’n nuggets! Lentils! Chili! Seitan steak! I could go on but I’ll spare you.
If you try this recipe, let me know! Leave a comment or tag me at #hellyesitsvegan on Instagram. Cheers!
Vegan Sour Cream Mashed Potatoes
- Fill a large pot with water and bring to a boil. Cut each red potato in half, add to water, and boil covered for 20-25 minutes until you can easily spear them with a fork.
- Strain out the water and add the potatoes back in the pot. Add the sour cream, vegan butter, coconut milk, chives, granulated garlic, onion powder, seasoned salt, and pepper. Using a hand mixer or masher of your choice, mix until all the ingredients are incorporated and the mashed potatoes are smooth.