1 1/2-2 pounds purple potatoes, peeled
3 tablespoons shallots
2 tablespoons vegan butter
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
salt and pepper, to taste
3 tablespoons vegan sour cream
1/3 cup nondairy milk
chives, to garnish
1. Boil potatoes in water until tender. In separate pan, cook the shallots until caramelized.
2. Mash potatoes with the rest of the ingredients. Top with caramelized shallots and chives.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/11/vegan-thanksgiving-feast-part-one....