Loaded Mashed Potatoes

I'm not going to lie, it's hard to beat classic loaded mashed potatoes. For those of you who know what the combo of smokey bacon, creamy potatoes, and melted cheese tastes like, I'm sure you can relate. I think that I may have created the vegan equivalent. Feel free to applaud to the empty room that you are reading this from (or the silent class that you are pretending to pay attention to). Soy cheese doesn't melt quite the same way but I think it works in this recipe. This dish is HEARTY, so prepare to thoroughly enjoy yourself.

Xo, Liesse

Loaded Mashed Potatoes

• 1 Russet Potato, peeled and coarsely chopped
• 1 Floret Broccoli, chopped
• 1 Carrot, peeled and thinly sliced on a diagonal
• Small Handful Raw Almonds, chopped
• 2 Ounces Soy Cheese
• 2 Tbs Almond Milk
• 2 Cloves Garlic
• 1 Tsp Salt
• 1 Tsp Pepper
• 1 Tsp Olive Oil

1. Boil potato until soft. Drain and mash. Whip in almond milk, and some salt and pepper to taste.
2. In separate pan -- saute broccoli, almonds, and garlic until broccoli is bright green
3. Add carrots, 1 ounces cheese, salt and pepper to veggies. Let cook until cheese is melted
4. Melt remainder of cheese over mashed potatoes.
5. Layer veggies over potatoes
6. Enjoy!