feat: add Vegan Mashed Potatoes. Fixes #714.

cook/sides/Vegan Mashed Potatoes.cook

@@ -0,0 +1,17 @@
+>> source: https://minimalistbaker.com/the-best-damn-vegan-mashed-potatoes/
+>> serves: 4
+>> total time: 40 minutes
+
+For creamier mashed potatoes, peel your @Yukon gold potatoes{8} at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by 1 inch.
+
+Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written, adjust if altering batch size), and cook for 25 to ~{30%minutes} or until very tender. They should effortlessly slide off a knife when pierced with a knife.
+
+While the potatoes are cooking, chop up your @chives (optional){1/4%cup} and measure your @vegan butter{4%Tbsp}.
+
+Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
+
+Mash your potatoes using a #potato masher{} until fluffy.
+
+Add in vegan butter, @garlic{6%cloves}, @salt{1/2%tsp}, and black @pepper{1/2%tsp} and stir to combine. Taste and adjust seasonings as needed.
+
+Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.

docs/sides/vegan-mashed-potatoes.md

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+---
+comments: true
+tags:
+  - side
+  - minimalist-baker
+---
+# :potato: Vegan Mashed Potatoes
+
+![Vegan Mashed Potatoes][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 4 | 30 minutes |
+
+## :salt: Ingredients
+
+- :potato: 8 Yukon gold potatoes
+- :seedling: 0.25 cup chives (optional)
+- :butter: 4 Tbsp vegan butter
+- :garlic: 6 cloves garlic
+- :salt: 0.5 tsp salt
+- :salt: 0.5 tsp pepper
+
+## :cooking: Cookware
+
+- 1 potato masher
+
+## :pencil: Instructions
+
+### Step 1
+
+For creamier mashed potatoes, peel your Yukon gold potatoes at this time. Otherwise, just halve your potatoes and place
+in a large saucepan or pot and cover with water by 1 inch.
+
+### Step 2
+
+Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written, adjust if altering batch
+size), and cook for 25 to 30 minutes or until very tender. They should effortlessly slide off a knife when pierced with
+a knife.
+
+### Step 3
+
+While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
+
+### Step 4
+
+Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any
+additional water.
+
+### Step 5
+
+Mash your potatoes using a potato masher until fluffy.
+
+### Step 6
+
+Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
+
+### Step 7
+
+Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will
+keep in the fridge covered for up to a few days. Not freezer friendly.
+
+## :link: Source
+
+- <https://minimalistbaker.com/the-best-damn-vegan-mashed-potatoes/>
+
+[1]: <../assets/images/vegan-mashed-potatoes.jpg>

mkdocs.yml

@@ -849,6 +849,7 @@ nav:
       - Tomato Feta Pasta Salad: sides/tomato-feta-pasta-salad.md
       - Tomato Salad: sides/tomato-salad.md
       - Unsweetened Applesauce: sides/unsweetened-applesauce.md
+      - Vegan Mashed Potatoes: sides/vegan-mashed-potatoes.md
   - Soups & Stews:
       - Baked Potato Soup: soups-and-stews/baked-potato-soup.md
       - Black Bean & Butternut Soup: soups-and-stews/black-bean-and-butternut-soup.md