Fall Harvest Mashed Potatoes
Fall Harvest Mashed Potatoes
Creamy yellow mashed potatoes with roasted garlic and butternut squash, drizzled with extra virgin olive oil and chopped with chives.
Ingredients
- 2 Pounds Alsum yellow potatoes
- 1 Cup Vegetable stock
- 1 Cup Vegan butternut squash soup
- 10 Garlic cloves whole (roasted)
- 1 Tablespoon Sage rubbed
- ½ Tablespoon Salt
- ½ Tablespoon Black pepper ground
- 1 Tablespoon Thyme leaves
- Olive oil as needed for garnish
Instructions
- Gather all ingredients and equipment needed.
- In a frying pan or skillet, on low medium heat, add oil and garlic cloves and slowly cook until soft and comes to a translucent light golden-brown color.
- Rinse and peel yellow potatoes, then cut into small cubes, and place in a large pot and fill with enough water to cover potatoes. Then turn on to high heat and bring to a boil, then reduce heat to a simmer and cook potatoes for 30 minutes or until they are fork tender. Drain water and shake off excess liquids. And then place potatoes in a bowl, add roasted garlic then using a food mill, hand/stand mixer or a fork, mash potatoes until smooth or desired consistency.
- While waiting for potatoes to cook, in a pot add vegetable stock and vegan butternut squash soup and stir until combined and gently heat to a simmer. Then slightly cool and set aside.
- Add liquids, roasted garlic, rubbed sage, salt, and black pepper to mashed potatoes and fold together until smooth and creamy.
- To serve, place mashed potatoes in a serving dish or platter, drizzle olive oil and garnish with thyme leaves.
Nutrition
Calories: 220kcalCarbohydrates: 49gProtein: 4gFat: 2gCholesterol: 5mgSodium: 620mgPotassium: 70mgFiber: 2gSugar: 4gVitamin C: 32.7mg