Perfect Mashed Potatoes - the ultimate comfort food just got even more cozy with two flavorful and rich ingredients you will always want to add to mashed potatoes - yum.
I have taken advantage of my recent wisdom tooth surgery to eat mashed potatoes. A whole bunch of them. It's been like Thanksgiving and Christmas over here. You know, napping on the couch all afternoon.
I have been cooking for my dad lately, in my attempt to have him eating healthy and fairly low sodium. One of his favorites is the meat loaf I have been making for him, and that meat loaf is always accompanied by these mashed potatoes.
While I obviously haven't tasted the meat loaf (it has had four positive reviews - my dad, his girlfriend, and my brother), I can vouch for these potatoes.
Perfect Mashed Potatoes
dairy, egg, and gluten free, vegan
makes 5 ½ cups (44 ounces)
1 ½ pounds Yukon Gold Potatoes
water for boiling
3 tablespoons butter (Earth Balance soy free)
1 tablespoon nutritional yeast
1 head garlic, roasted
½ cup hummus
3 tablespoons cream cheese (Tofutti)
sea salt, to taste
4-5 green onions, chopped (reserve one for garnish)
Cut potatoes into 3-4 pieces each, all pieces uniform size.
Bring water and potatoes to a boil in a large pot; cook until potatoes are soft (15-20 minutes).
Drain potatoes, return to pot. Add butter, nutritional yeast and roasted garlic, mash to incorporate.
Fold in hummus and cream cheese, sea salt and green onions, combining completely. Garnish with a pat of butter and green onion.
Thank you all for the well wishes - as I write this I am only in a minimum amount of pain, and think I'm done with the pain medication (never say never, but I don't like the haze it gives me!). In addition to these potatoes, I have been juicing like crazy, inventing new smoothie combinations, and... napping on the couch all afternoon.
Happy Friday - hope it's a fantastic weekend!
printable Perfect Mashed Potatoes recipe: