Sage and Rosemary Mashed Potatoes: A Side Dish to Be Grateful For...

With it being Thanksgiving week here in the states, we have an "Attitude of Gratitude" for our theme at I Heart Cooking Clubs. Which foods are we grateful for? Which recipes represent a bountiful table? For me, it has always been the side dishes at Thanksgiving that hold the highest place in my heart (after my family and friends of course!). Give me big helpings of mashed potatoes and gravy and stuffing and I am pretty content, so I picked the Sage and Rosemary Mashed Potatoes from Apples for Jam by Tessa Kiros to try.

Mashed potatoes are the ultimate comfort food for me and this one combines some of my favorite ingredients; garlic, sage and rosemary. I did put a vegan spin on the dish and upped the herbs and garlic. My changes are in red below.

Tessa says, "You can make these plain without the herb-flavored oil, if you like. This is easy and once you get past the idea that there might be more dishes to wash. it's quick to make. There is really nothing to compare with a dollop of creamy mashed potatoes on your plate, especially with a stewy, saucy dish..."


Sage and Rosemary Mashed Potatoes
Adapted from Apples for Jam by Tessa Kiros
(Serves 4)

5 medium potatoes, peeled and cut into chunks (I used Yukon Gold)
4 Tbsp olive oil
1 large clove garlic, peeled and squashed a bit (I used 3 cloves)
2 sage sprigs (I used 3 large sprigs)
1 rosemary sprig (I used 2 sprigs)
4 1/2 Tbsp butter (I used Earth Balance)
1/2 cup milk (I used almond milk)
4 Tbsp heavy whipped cream (I used non-dairy creamer)
salt (optional)

(I added black pepper)

Bring a saucepan of salted water to a boil. Add the potatoes and cook them for about 20 minutes, until you can pierce right through them and they look frayed around the edges. Drain well.

Heat the oil in a non-stick frying pan. Add the garlic, sage, and rosemary, and cook over medium heat for just long enough to lightly flavor the oil. Add the potato chunks and sauté for a few minutes so that they are well coated in oil and absorb the flavors.

Heat the butter, milk and cream in a small saucepan just until the butter has melted. Pass just the potatoes (I left some of the sage in with the potatoes) through a food mill into a bowl, or mash with a potato masher. Add the hot milk mixture and fluff it through with a wooden spoon, trying not to over mix but keeping it light and fluffy. Add a little extra milk and cream if it seems too stiff, and add salt if needed. Serve immediately.


Notes/Results: These are silky, fluffy decadent clouds of herby mashed potato heaven. (In other words I REALLY liked them) ;-) They are definitely an indulgence not a health food with all the butter and cream, but I did at least cut the saturated fat by making them vegan and dairy-free with Earth Balance "butter" spread, almond milk and a non-dairy creamer. I knew from reading the recipe that I would want a more assertive presence from the garlic, sage and rosemary so I increased the amounts and it made it perfect for me. I could definitely taste the flavors I wanted but they were not overpowering. I also left some of the sage in with the potatoes when I mashed them--nothing wrong with some bites of crispy sage in my book. These potatoes stand on their own just fine, but will work well with the vegan mushroom gravy I am making for Thursday. I will make them again, happily,for special occasions or really bad days.

;-)


You can check out what foods make the other IHCC peeps feel grateful by going to the post here and following the links.

What foods are you grateful for?