Double down on your potato offerings this Thanksgiving with these scallion mashed potatoes and vegan potatoes au gratin!

These dishes really showcase the true versatility of the humble potato- their flavor profiles are totally different, but they’re both oh so delicious!

.

.

Ingredients:

2 lbs yukon gold potatoes

1/2 c butter

1/2 c milk

1/2 t garlic powder

1 T nutritional yeast (optional)

1/3 c chopped scallions

Salt and pepper to taste

.

Wash potatoes and chop into 1/2 inch chunks. I kept the skin on for more texture but if you want completely smooth mashed potatoes, peel before you chop. Place in a medium sized pot and cover with water, adding a pinch of salt. Bring to a boil and cook until the potatoes are fork tender and fall apart easily. Drain and transfer to a large bowl. Add all ingredients except the scallions and mash with a potato masher, fork, or large spoon. Once smooth, stir in the scallions. Garnish with a handful of fresh scallions and serve warm with gravy and cranberry sauce.

.

.

Ingredients:

2 lbs yukon gold potatoes

1 medium sized leek

1 T butter

1 t dried thyme

1/4 t red pepper flakes

Salt and pepper

.

For the sauce:

1 c raw cashews

1 1/4 c milk

1 T lemon juice

1 t whole grain mustard

2 T nutritional yeast

1/2 t garlic powder

.

For the topping:

1/2 c panko

1 T melted butter

1/4 t paprika

.

Preheat oven to 350. In a small bowl, cover the cashews with hot water and let stand for 20-30 minutes to soften. In the meantime, wash the potatoes and slice thinly with a mandolin if you have one, or as thin as you can get them by hand. Rinse the slices with cold water for 1-2 minutes. Set aside. Dice the leeks and rinse thoroughly. Melt the butter in a small saucepan, and add the leeks. Add a pinch of salt and pepper, and sauté until translucent and lightly browned. You may need to add a splash of water if the leeks are browning too quickly. Once fully cooked, set aside.

.

Drain the cashews, then add them to a blender or food processor along with the rest of the sauce ingredients. Blend until smooth. Pour 1/3 of the sauce into a casserole dish, then layer the potato slices in rows until the dish is full. Sprinkle the rows with the thyme, red pepper flakes, and salt and pepper. Spread the leeks evenly over the surface of the potatoes, then pour the remaining sauce over the mixture.

.

In a small bowl, combine the melted butter, panko, and paprika. Sprinkle evenly over the potatoes. Cover the dish with foil and bake for 45 minutes, then uncover and continue to bake for 10 more minutes, or until the topping is lightly browned. Let cool for 20 minutes before serving.

.