So, I don’t know how this happened, but it is not at all pretty. The picture of what I made, I mean. I’ve made this several times before and had people come over for the sole purpose of picturing (and eating) it, but somehow it’s SO DIFFICULT to take a good picture of rosemary mashed potatoes.
But I promise you this: the actual dish is AMAZING. Seriously, never again will you make boring mashed potatoes that consist of soymilk, salt, and potatoes.
And because the recipe is good and the photo is a tiny bit embarrassing, I’ll post the recipe first.
ROSEMARY MASHED POTATOES
- 2 pounds of potatoes, diced thickly
- 4 tablespoons oil (extra virgin olive works best)
- 2 medium onions, diced
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 teaspoon oregano
- 1/2 cup soy (or any other non-dairy) milk
- 1 tablespoon vegan butter (optional)
- Salt and pepper to taste
Bring a pot of water to a boil and then put in the potatoes and cook for about 20 minutes or until chunks are tender all the way through
Break up rosemary and thyme with hands, or process in a coffee grinder or food processor (but not for so long that it becomes a powder!)
Sauté onions with all spices (except salt and pepper) until the onions are translucent, about 15-20 minutes, then take off the heat.
Drain cooked potatoes and mash with the vegan butter, if using
Stir milk into the cooked onion mixture, then whip into potatoes and continue whipping until fluffy
Season with salt and pepper and enjoy!
And the picture:
have a nice day!