Easy Creamy Stovetop Potatoes
A creamy and non-dairy take on stovetop potatoes that will satisfy with every bite.
Servings: 2
Equipment
- Stock pot
- Large sauce pan
Ingredients
- 1 lb golden potatoes
- 1 tsbp avocado oil
- 1/2 medium red bell pepper chopped
- 3 cloves garlic minced
- 1/2 tbsp flour (see note 1)
- 1 can coconut milk
- 1 cup vegan cheese shredded
- 1 1/2 cups spinach chopped
- dried parlsey for garnish
Instructions
- Wash and chop potatoes into 1″ cubes (leave skin on).
- In a pot of boiling water, add salt and potatoes. Cook until potatoes are tender. Save 2 oz of potato water, drain the rest and set aside. (see note 2).
- In a large pan, over medium high heat, add oil and saute bell peppers until they begin to soften.
- Turn heat down to medium and add garlic, stirring until it becomes fragrant. Be careful not to burn it.
- Stir in flour until a paste is formed
- Slowly stir in coconut milk and cheese, making sure to mix out any flour lumps and until mixture starts to thicken.
- Add potato water if mixture gets too thick or add more flour if it is too watery.
- To the creamy sauce, mix in cheese until fully combined.
- Add spinach, additional salt and seasonings (parsley/oregano) to taste then gently fold in potatoes until evenly coated.
- Cover pan and let potatoes heat through for about 1 minute.
- Serve up and garnish with parsley.
Notes
- Use a neutral oil with a medium to high smoke point e.g grapeseed or avocado oil to lessen the chance of burning and doesn’t change the flavor of the meal.
- Sub flour for 1-2 tsp cornstarch mixed in 1oz of reserved potato water, add to mixture after pouring in coconut milk in step 5 but before adding the cheese in step 7.