I hope all my fellow US Insta friends had a wonderful Thanksgiving. This time of the year I usually prepare the Christmas menu for home, for the blog and for my clients.
But that also means there are lots of tasty recipes on the horizon and in the fridge as well, so here is a very dear mashed potato recipe of mine. It's vegan and the flavours are enhanced by the sautéed garlic, onion and peas. This recipe requires a creamy plant based milk (like coconut or a good almond) or a plant based cooking cream.
I tried it with both and the results are very similar, but my favourite is coconut. It's very rich and fatty and it leaves a slight floral and nutty taste that pairs very well with the peas.
If you're a vegetarian, go ahead and substitute the milk with some good quality butter and sprinkle some Pecorino on top of it, oh yum!
How to use it
As you've already imagined, this could work as a side for SO many main dishes, like your regular mashed potatoes but with a twist that anyone would appreciate. That color will pop on the dinner table and will almost scream to be grabbed, I promise.
Just thinking of oven baked cauliflower wings, mixed cooked and smoked veggies or no meat balls with a white sauce makes me drool big time. And imagine any mix of this with a fresh beetroot and horseradish salad and my Sweet red kapia and chili pepper jam.
Christmas is served right now!
Sweet peas and potato mash
Vegan, Plant-based, Gluten-free
Makes ± 5 portions
Total time: 60 mins.
5 big white potatoes
1-1/2 cups ( 150-170g) frozen green peas
2 small white onions, 1 whole and 1 chopped
1 tbsp EVOO
1 cup plant based milk (coconut or almond)
3 peeled and mashed garlic cloves
pinch of nutmeg
juice from 1/4 lemon
fresh herbs to garnish
Wash and peel the potatoes. Cut in quarters and place them in a large saucepan. Cover with cold water, add 1 whole onion, peeled, and place over high heat. Bring to boil. Cook for 20-30 minutes or until tender.
Place 1 tbsp EVOO into a pan and when it's hot, add the chopped onion and cook until translucent.
Add the frozen peas and put the lid on. Cook on medium heat for about 6-7 min. Add a pinch of salt, squeeze the juice of 1/4 lemon and add the mashed garlic. Blend them on high speed until smooth. If your blender needs more moisture to blend, add some hot water from the boiling potatoes. Set aside.
Drain the potatoes and reserve some of the water. Mash with a potato masher. Add the plant based milk in the mashed potatoes and the blended peas. If you like them more creamy, adjust the texture by adding some hot water from the potatoes.
Add nutmeg, adjust with salt and black pepper and garnish with fresh herbs and a drizzle of EVOO.