NotMilk™ Mashed Potatoes & Cranberry Sauce

By James Smith, NotChef

  • Dinner
  • Christmas
  • Thanksgiving
  • Baking
  • Vegan
  • NotMilk™
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Mashed potatoes, hold the milk. The fluffiest mashed potatoes made with NotMilk™ will blow your mind. Also, we guarantee you will want seconds.

3.0 6 reviews


  • 1/2 cup of NotMilk™
  • 2 peeled potatoes
  • 4 Garlic cloves
  • 2 tbsp of olive oil
  • 1 tsp of garlic powder
  • 1/3 tsp of salt
  • 1/2 tsp of pepper
  • 1/6 tsp of fresh thyme 
  • 1/6 tsp of fresh rosemary
  • 1/4 cup of water
  • 3/4 cup of hydrated cranberries 
  • 1/4 cup of sugar
  • 1/2 cup of mushroom
  • 5-6 Bok choy leaves


For the purée

  1. Cut the potatoes into cubes and steam for 50 minutes.
  2. Put the garlic cloves on foil and drizzle olive oil. Wrap well and roast for 25 minutes at 390ºF.
  3. Pull out the garlic cloves and let cool.
  4. Mash the potatoes and garlic until a smooth paste, leave in a pot and set aside.
  5. On the side, warm the NotMilk™, without letting it boil.
  6. Add the warm NotMilk™ into the purée pot.
  7. Mix everything until the milk is fully incorporated.
  8. Add the thyme and rosemary.

For the sauce

  1. Add water and sugar to a pan, heat on medium-high, stirring constantly until the sugar is dissolved.
  2. Once the mixture is boiling, add the cranberries, stir and let it boil again.
  3. Lower the heat and cook for 10 minutes stirring constantly. Turn off the heat and set aside.

For the mushrooms

  1. Heat a spoon of oil in a small pan at medium heat, and add the mushrooms. Brown for 5 minutes and set aside.
  2. On the same pan, at low heat, add the bok choy leaves and fry for 2 minutes.
  3. In a deep plate, add 3 spoons of the purée, add the bok choy, mushrooms and a spoon of the cranberry sauce.



You can make this recipe with either NotMiIk™ 2% Reduced Fat or Whole. Enjoy it!

Nutritional Guidelines (per serving)

  • 708


  • 49G


  • 22G


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