Potato Fluff

As Thanksgiving draws near, Potato Fluff finds its way onto the holiday table in many of my sisters' homes. There are six of us, and while we all grew up enjoying our mom's original recipe, family recipes have a way of evolving. Little by little, each of us made small changes until we discovered a version that was even creamier, richer, and full of comforting flavor.

That's one of the things I love most about family cooking. We honor the recipes that shaped our childhood while adding our own touch, creating new traditions for the next generation. This Potato Fluff is everything a holiday side dish should be—light, velvety, and irresistibly creamy. It transforms ordinary mashed potatoes into something worthy of the Thanksgiving table.

When the Vegan Wellington or Turkey is carved, and everyone gathers to give thanks, this is one of those dishes that always disappears first. I hope it brings as much warmth, comfort, and joy to your family as it has to ours.

Enjoy…

Ingredients

8 medium russet potatoes, peeled and diced

3 tsp. salt, divided

4 Tbsp. flax meal mixed with 12 Tbsp. water (or JUST Egg replacer)

1/4 cup non-dairy milk, i.e. original, unsweetened almond milk

1/2 loaf whole wheat, white bread, cut into cubes

3/4 cup vegan butter, melted (Miyoko’s or Earth Balance), divided

4 stalks of celery, peeled and diced (include leaves)

1 medium onion, diced

1 tsp. garlic powder

1/2 tsp. pepper

3 scallions, green tops only

1/4 cup chopped parsley, divided

1 tsp. olive oil

Directions

1.     Combine flax meal and water in mixing bowl (for egg substitute - see note). Stir and let sit for 5 minutes. 

2.    Cover diced potatoes with cold water. Add 2 tsp. salt and stir to dissolve. Bring to a boil, turn heat to medium, and continue to cook until fork tender, 10-15 minutes.

3.    While the potatoes are boiling, sauté onions, celery, and celery leaves in 2 Tbsp. of butter until tender.  

4.    Drain potatoes and mash until smooth adding milk and remaining melted butter. Add sautéed veggies, garlic powder, pepper, and 1/8 cup of parsley. Stir to combine.  Taste and adjust seasoning as needed.

5.    Toss bread cubes with flax eggs until saturated. If still a bit dry, add 2 Tbsp. warm water. Add to potato mixture and mix well.

6.    Turn mixture into buttered 9” x 13” baking dish.  Drizzle with olive oil. Bake uncovered about 30 minutes in 350 degree oven. Remove from oven and sprinkle with parsley and chopped scallions.

Note: 1 Tbsp. flax meal with 3 Tbsp. of water is equivalent to one egg. If using Just Egg substitute, 3 TBSP. of liquid equals 1 egg.