Vegan Pumpkin Wraps
Make delicious vegan pumpkin wraps in just 35 minutes! This easy recipe with potatoes and spices makes a perfect healthy lunch or dinner.
Equipment
- large pot
- colander
- potato ricer
- potato masher
- large bowl
- wooden spoon
- rubber spatula
- measuring cups
- measuring spoons
Ingredients
- 1.5 pounds yellow potatoes peeled and quartered
- 0.25 cup whole milk warmed
- 4 tablespoons unsalted butter at room temperature
- 0.5 cup sour cream
- 1 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to maintain a simmer and cook for 15-20 minutes, until the potatoes are very tender when pierced with a fork.
- Drain the potatoes thoroughly in a colander and return them to the warm pot. Let them sit for 1-2 minutes to allow any residual moisture to evaporate.
- Pass the hot potatoes through a potato ricer into a large bowl, or mash them thoroughly with a potato masher until no lumps remain.
- Add the warmed milk, softened butter, sour cream, salt, and pepper to the mashed potatoes. Stir gently with a wooden spoon or rubber spatula until just combined and smooth, being careful not to overmix.
- Taste and adjust seasoning with more salt and pepper if desired. Serve immediately while hot.