[vegan] rosemary + garlic mashed potatoes

Who wants some delightfully tasty mashed potatoes? I bet YOU do. Don’t you? Yes, yes you do. These perfectly mashed and somewhat fluffy potatoes are light, spiked with herbaceous rosemary and lots of garlic, they bring tons of flavour without totally masking the potatoes themselves. While there’s certainly nothing wrong with using potatoes as a blank canvas for your culinary paints, we wanted this recipe to still taste of earthy potatoes. Best part is, you can have these ready and on the table in half an hour! Even. Better.

rosemary + garlic mashed potatoes

sj Who wants some delightfully tasty mashed potatoes? I bet YOU do. Don’t you? Yes, yes you do. These perfectly mashed and somewhat fluffy… 10 items or less [vegan] rosemary + garlic mashed potatoes European make it paper

yield: 4-8 Prep Time: 5 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

rating 5.0/5

( 3 voted )

ingredients:

900g | 2 lbs yellow potatoes, peeled and cut into 8ths

480ml | 2 cups water*

32g | 2 Tbsp finely chopped garlic

2 tsp fauxltry broth powder*

1 tsp minced fresh rosemary

2g | 1 tsp italian seasoning

1.5g | 1 tsp dry thyme

1 tsp fine salt

120g/ml | ½ cup milk of choice

26g/30ml | 2 Tbsp butter (vegan or dairy) or oil

Fresh ground black pepper to taste (i use about ¼ tsp)

directions:

Instant pot/electric pressure cooker:

Place everything but milk, butter/oil, and pepper into pot, lock lid and set for 8 min high pressure, when time is up, perform a quick release

Drain potatoes (reserve a little of the liquid) and add in milk and butter/oil

Mash until desired texture (avoid stirring as this makes them gummy) adding reserved liquid (or extra milk) if too thick

Taste and season with pepper and/or salt if desired

Serve

 

Stovetop:

Bring all but milk, butter/oil, and pepper to a light boil, reduce heat and simmer until potatoes are tender (about 15-20 minutes)

Drain potatoes (reserve a little of the liquid) and add in milk and butter/oil

Mash until desired texture (avoid stirring as this makes them gummy) adding reserved liquid (or extra milk) if too thick

Taste and season with pepper and/or salt if desired

Serve  

notes:

*you can sub 2 cups broth for water and fauxltry broth powder, or bouillon for fauxltry broth powder alone

Here are the stars for this dish. Yellow (yukon gold) potatoes, though you can use whatever potato you prefer, i like the silkiness and almost buttery quality of these in this dish, so they are highly recommended (plus they have such a lovely colour.) For the herbs we have lots of garlic, fresh minced rosemary for that lovely play of light herbal, resinous, woodsiness against the zest and richness of the garlic, some thyme to help enhance the earthiness of the potatoes, and some dry italian seasoning to round things out and add more depth. We use fauxltry broth powder and water for cooking the potatoes (you can also use bouillon or vegetable broth instead) adding richness and umami and letting us get away with less fat in the end. Finally we have some milk (whatever unflavored, unsweetened kind is your preference) and some butter or oil (don’t use a strong olive oil, it tends to overwhelm things) and black pepper if you’d like.

Everything but your milk, butter/oil, and pepper go into your pot, cooked until potatoes are tender, then drained (keep some of the liquid to add in for a lighter texture if needed) then mashed on up with your remaining. Simple dimples. 

Mmmmmm potatoes….

Now, you’re probably pretty familiar with how to serve mashed potatoes…..gravy of course, especially onion + sage brown gravy (which was literally made to go with this) is our top choice, plain jane, maybe you just want a giant plate of mash taters, go for it. These potatoes are sure delight no matter how you wanna plate them up. If you don’t like the idea of tossing the cooking liquid, DON’T, it also makes a delicious gravy on its own, simply bring to a simmer over medium heat, add in some starch slurry (about 2 Tbsp usually does it) maybe some pepper and a little extra bouillon if you want, and ta-dah! gravy. Or save it to use later in pasta, or some soup, or use it to cook some vegges, it’s delicious.