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Herbed Mashers

What you need: 

4-5 large red potatoes, chopped
1/3 cup olive oil
3 cloves garlic, chopped
4 tablespoons fresh chopped chives
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
sea salt and pepper, to taste
nondairy milk, as needed (I use soy)

What you do: 

1. Boil potatoes in salted water until they crumble when you pierce with a fork. Strain potatoes and put back into the hot pot over low heat for a few seconds to get excess water out.
2. In the bottom of a large bowl, add oil, garlic, herbs and salt and pepper. Whisk the mixture until combined.
3. Add hot potatoes to the top of oil mixture and mash with potato masher. If the mixture is too thick, add a bit of nondairy milk.
All my non-vegan friends say these are the best mashed potatoes they have ever had!

Preparation Time: 
Cooking Time: 
Servings: 
2

SO HOW'D IT GO?

oh wait...i must add that i omitted the oil also and substituted soymilk which also worked out well!

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like the recipe's title says...they are very herby!  i didn't use all the herbs called for and they came out with quite a kick. i will probably use much less next time.  not your typical mashed potatoes, but still tasty.
i also used regular ole russet potatoes and they worked well in this.

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These were great. However, I did change them up quite a bit.

First, I used gold potatoes instead of red.

I sauteed some onion and garlic until the onion was very tender. Then, I put the onion and garlic, along with the fresh herbs (rosemary, thyme, parsley), in my food processor and processed them until it was pretty smooth.

Instead of oil, I added 1/3 cup soy milk to the mashed potatoes. After I mashed them well by hand, I mixed in the onion/herb mixture and some sea salt and freshly ground black pepper.

My husband thought he wouldn't like them because the herbs turned them green. However, he ate a bunch and said he really liked them. I will certainly make these again! Next time I'll take a picture!

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