Autumn Recipes/ Lunch & Dinner

Mashed Potatoes & Cranberry Sauce

Thanksgiving is almost here!!! The tastiest part of the year.  Filled with lots of cooked comfort foods and family on a cool autumn day.

And I don’t know about you, but it wouldn’t be considered a thanksgiving meal without cranberries and mashed potatoes!  Mashed potatoes are usually made with real milk, so I often times need to pass, but not when I make it.  There are so many options for vegan milk, you can use one of my almond, pumpkin seed or coconut milk recipes, but if you want a more subtle flavor, I suggest picking a milk alternative up from the store, as they won’t be as strong as homemade milk.

So as you guys are preparing for your beautiful thanksgiving creations that will be shared around the table, here is a simple and delicious recipe to fill in those essential holiday meals this year:)

And I could not pass showing this funny video to you that has been viral all week.  I have been tagged in it by my friends 6 times now on facebook and instagram.  It is a little vulgar, but I love the message:  We vegans know how to have a great thanksgiving without turkey and ham just fine:)


Mashed Potatoes & Cranberry Sauce

Print Recipe
Serves: 4 Cooking Time: 1 Hour


  • 8 Russet Potatoes
  • 2 Heads of Garlic
  • 2 Tbsp - Olive Oil
  • 1 Cup - Almond Milk
  • 4 Tbsp - Vegan Butter (you can use Earth balance or I can't believe its not butter)
  • 1 Tbsp - Garlic Powder
  • 2 tsp - Rosemarry
  • 2 tsp - Thyme
  • Salt and Pepper to taste
  • -
  • 12oz package of Cranberries
  • 1/2 Cup - Coconut Sugar
  • Juice of 1/2 Orange
  • Zest of 1 Orange
  • 2 Cinnamon Sticks



Peel and dice potatoes into about 1" cubes.


Steam for 20 minutes or until tender (get a medium sized pan filled with 1-2" of water and a metal strainer. Place potatoes into the strainer and into the pan to steam, making sure potatoes are above the water).


While that is steaming, we will begin roasting garlic by cutting the tip of the garlic head off and drizzling olive oil on top. Wrap in foil in the toaster oven at 350F for 25 minutes.


When the garlic heads are cooked, place peeled cloves and left over olive oil into a small bowl and mash with a fork into a paste.


Once potatoes are soft to pierce, strain them and place into a bowl.


Add all ingredients and mash (or use a hand mixer) potatoes into desired consistency.


CRANBERRY SAUCE: Add 12oz of cranberries into a small pan.


Remove 1/2 cup of them to set aside for later.


On medium-low heat, stir in coconut sugar, orange juice and zest, and cinnamon sticks for 10 minutes (or until cranberries soften and sugar dissolves).


Raise the heat to high and continue stirring until cranberries burst.


Turn heat back to low and add remaining cranberries. Taste to adjust seasoning as needed before it reaches room temperature.


Reminder: When the cranberry sauce cools, it will become denser and thicker.

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