Fall Harvest Mashed Potatoes
Servings: 8
Creamy yellow mashed potatoes with roasted garlic and butternut squash, drizzled with extra virgin olive oil and topped with chives.
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Ingredients
- 2 lbs Yellow Potatoes
- 1 c Vegetable Stock
- 1 c Vegan Butternut Squash Soup
- 10 Garlic Cloves Whole (Roasted)
- 1 tbsp Sage Rubbed
- ½ tbsp Salt
- ½ tbsp Black Pepper Ground
- 1 tbsp Thyme Leaves
- As needed Extra Virgin Olive Oil Garnish
Instructions
- 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. Cut into 1-2 inch cubes.
- Place potatoes in a large pot and fill with enough water to cover them.
- Over high heat, bring the water to a boil and then reduce heat to a simmer to cook potatoes for 30 minutes or until they are fork tender.
- At the same time, in another pot, add vegetable stock and vegan butternut squash soup. Stir until combined and gently heat to a simmer. Set aside to let cool.
- Drain water and shake off excess liquids.
- Place potatoes in a bowl and add roasted garlic. Using a food mill, hand/stand mixer or a fork, mash potatoes until smooth or desired consistency.
- Add butternut squash soup mixture, rubbed sage, salt, and black pepper to mashed potatoes. 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.