Vegan Creamy Chive Potatoes

Potatoes are one of nature's most amazing foods. They have a bad rap in America, partly due to French fries and being a starchy vegetable, but most Americans don't realize its not the potato, it's how you cook the potato. 

​When I lived and traveled in Europe, I noticed the deep connection between our ancestors and the potato. It's a hearty vegetable that nourished our ancestors for generations.

​Could you imagine farming the land while fueled solely on kale salads with carrot tahini dressing?

Our European friends cook simply and the "peasant-friendly" meals use potatoes. Sure, most of them are meat and potato consumers, but from boiled potatoes to potato pancakes, the potato is part of our history's dietary past. The Irish, Germans, Hungarians and Eastern "block" countries are still to this day potato connoisseurs. 

Post Europe, I've made decisions to avoid food waste and grocery shop from my cabinets and refrigerator. I had chives and didn't know exactly what to do with them. 

Mashed potatoes with chives sounded delicious, but my body doesn't crave that while the spring flowers blossom outside. The Seattle air filled with an aromatic floral scent and fluffy white petals flowing with the wind, I decided to try something creamy, rich and different. 

With a mix of butter and soy milk, here is an affordable and peasant-friendly side dish inspired by nature. I eat like a bird so sometimes I find the heartiness fills me up as a main dish alongside a side salad. Enjoy! 

Vegan Creamy Chive Potatoes
Cook Time: 20-30 minutes

Ingredients: 
1 russet potato
3 large golden potatoes (or use russet)
1 cup soymilk** (see note)
3 tbsp vegan butter
1/2 cup chives
salt to taste

Directions:
​Prep the potatoes and chives. Melt the three tablespoons of butter on medium heat in a large skillet. Add, mix and cook potatoes for 1-2 minutes on medium to low heat. Add the milk, chives and salt and cook until the potatoes are edible. It is normal for the soy milk to thicken. Stir frequently. 

**Note: I recommend soy milk because of its properties, it has a higher tolerance for heat and will not coagulate. 

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