about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Rosemary & Sage Mashed Red Potatoes (with Vegan Gravy).

We’ve had a cranky couple of days over here at the Malone house.  Cullen has decided that if he is not eating or sleeping, he’s going to be screaming.  We’re doing our best to keep him calm and happy, but it’s tough to watch the little man cry and not know what to do about it.

Last night after a particularly long scream fest, he finally worked himself to sleep in the car.  Back at the house, he gave himself a much needed nap in the car seat while Casey and I attempted to figure out what to make for dinner.

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After a day like yesterday, comfort food sounded best.  I’ve been working on some new Thanksgiving recipe ideas and I’ve just been waiting for Cullen to give me the right window of time to test some of them out.  Last night seemed like the perfect night for a Thanksgiving classic – mashed potatoes.  These were a huge success, and I’m already looking forward to eating them again in a few short weeks!

Rosemary and Sage Mashed Red Potatoes (with Vegan Gravy)

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Print this recipe!

Ingredients: (serves 4)

  • 8 large red potatoes
  • 3 small apples (I used gala)
  • 1 tablespoon fresh rosemary, finely minced
  • 1 tablespoon fresh sage leaves, finely minced
  • 2 tablespoons Earth Balance (or butter)
  • 6 tablespoons unsweetened original almond milk (or other milk)
  • 1 tsp salt

Instructions:  I like to have some skins in my mashed potatoes, so I peeled half of them and left the other have with the skins on.  If you prefer smoother mashed potatoes, you can peel all of yours. 

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Dice the potatoes into bite sized pieces and steam for ten minutes on the stovetop.  In the meantime, dice your fresh herbs…

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And cube your apples into small pieces.  The apples add just a bit of sweetness to the mashed potatoes, without being overly noticeable or affecting the texture.  These galas were really small, so if you have bigger apples you may want to cut it down to just two. 

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After the potatoes have steamed for ten minutes, add the apples to the steamer basket and steam for ten additional minutes, or until everything is fork-tender. 

Once softened, add the potatoes, apples, herbs, Earth Balance, and milk to your stand mixer and beat until mashed.  If you prefer an arm workout, you can also mash by hand with a fork or a potato masher. 

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I like mine to be mostly creamy with just a few potato hunks.  Yum.  Season to taste with salt.

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No mashed potatoes are complete without gravy though, so you’ll need to make a batch of that as well.  I made a white vegan gravy based off of my old recipe, and I really like the way this one turned out.  Definitely the new favorite!

White Vegan Gravy

Print this recipe!


  • 1 tsp minced garlic
  • 1 tsp olive oil
  • 1/4 cup + 2 cups water (separated)
  • 1/2 cup flour
  • 1 tbsp nutritional yeast
  • 1 tsp kosher salt


  1. Sauté garlic in olive oil over medium heat until it begins to brown.
  2. Add nutritional yeast, along with 1/4 cup water to deglaze, and then add flour.
  3. As soon as flour is added, begin whisking constantly.  Pour remaining 2 cups water in slowly while continuing to whisk.
  4. Whisk until gravy reaches desired consistency, and then add salt to taste.  Continue to cook over low heat as gravy thickens, until ready to serve. 
  5. (If gravy becomes too thick, add a bit of additional water to reach desired consistency.)

Once your gravy is ready and your potatoes are mashed, serve yourself a giant dollop of each and dig in. 

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A hint of sweetness from the apples and just the right amount of savory from the herbs make this a great new version of a classic dish.

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We enjoyed ours with a few slices of (veggie) Field Roast, but these potatoes will be delicious along side whatever you choose to put in the center of your holiday table. 

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One of the newest Recipage features is the ability to search by occasion, including holidays.  If you click on Thanksgiving on my recipe page, you’ll find more delicious holiday-inspired ideas to consider when planning this year’s menu. 

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I hope to have a few more festive meals for you coming up soon!  As always, enjoy.

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82 Comments so far
Leave a comment

emily     at 12:07 pm

please tell us where you found the adorable knit hat! Or did a friend make it for you? :)


Beth     at 12:20 pm

yum yum yum!


Susan H. @ the food allergy chronicles     at 12:32 pm

Oh! I like the sound of your combination for mashed potatoes! My boys love garlic mashed potatoes made with olive oil…I have lots of fresh rosemary in the garden and apples in the fridge…perhaps it is time to switch things up a bit!


Kaci     at 1:27 pm

I will definitely be making this asap! Hope the little cutie gets to feeling better soon!


Lindsey @ Lindsey Living     at 1:42 pm

Yum! This is replacing my mashed potato recipe this year for sure. Love the addition of apples!


Coco     at 6:15 pm

Poor little guy!!! At least he got to get some sleep in an give you guys a bit of a rest from the screaming.. Dinner looks YUM :)


Marian     at 6:23 pm

yum! I’m book marking your vegan gravy for thanksgiving!


Lissy     at 6:54 pm

It was about at this point that I gave up dairy to help both of my kids, that and I *loved* swaddling. I used it until 9 months with my son, and 12ish with my daughter. It helped them calm down and sleep.


Jamie @ Don't Forget The Cinnamon     at 7:13 pm

This recipe looks so good! I’m usually a mashed potater hater but you’ve got me intrigued with the additions of apple and fresh herbs!


Rachel @ My Naturally Frugal Family     at 7:18 am

Sometimes they just cry and there isn’t a reason. As a first time parent I know it is hard to know what to do. Just try not to get too frustrated when it comes to figuring out what will calm him because those can change all the time (a vacuum cleaner might work one week but not the next).
Your little man is gorgeous and I love that you provide us with so many snapshots of him.


Robin     at 8:20 am

Hi Emily, I just discovered your blog a couple of weeks ago. I feel like I’m reading about life with our first born (now 7 and a half- they grow up so fast)! She screamed a painful, blood-curdling cry almost non-stop, and the only way we could get her to stop was to strap her to us in the baby carrier and not stop moving. Also, she HATED her car seat- the five minute drive from our house to the grandparents’ was pure torture for all of us. We investigated acid reflux, but treating that didn’t seem to help. It took 3 1/2 months of trial and error to discover she had a milk and soy protein intolerance (MSPI). I was breastfeeding, and once I eliminated all milk and soy derived products from my diet, we suddenly had a happy, relaxed baby. It was unbelievable. We felt like the worst parents for making her suffer for the first 3 1/2 months of her life, but as new parents we had no idea- we had no history of food allergies in the family. I feel for you and Casey- it really made the two of us stronger as a team. Hang in there and don’t hesitate to ask for help when it gets to be too much.


Sarah     at 6:02 pm

Emily, I just made your gravy for a Thanksgiving “trial run” and it was so delicious! Even the meat eaters in the group raved over it. I’m sure this will be a staple in my house. Thanks!


Charlie @ the runner beans     at 1:32 pm

I just made the mash and it was delicious!! We had it with roasted vegetables and roast chicken, could not recommend it enough!


Jen     at 4:41 pm

I just tried the gravy last night (with instant potatoes — I know, I know) and it was super yummy! I added a touch of liquid smoke and soy sauce to it. Thanks for posting this recipe in the midst of your chaos! :)


Haley     at 6:44 am

These look amazing! …and make me more upset that we won’t be spending Thanksgiving together this year :-( I’m definitely requesting a Skype session though!


Emily Malone Reply:

Booooo I will MISS YOU! Come to Indy in December!!


Shannan     at 6:45 am

I made the gravy last night! It was so good! I added a little bit of veggie broth to give it a bit more flavor. It worked wonders!


Emily Malone Reply:

Awesome – so glad you liked it!


JessE @ Love Life From Scratch     at 6:39 pm

Made your mashed potatoes for Thanksgiving this year! Was a great variation to the normal potatoes, milk and butter mashed potatoes. Love your blog!

p.s. Your son is adorable! :)


Emily Malone Reply:

So glad you liked the potatoes!!


Daily Garnish » Blog Archive » Cranberry Orange Brussels Sprouts with Walnuts.     at 5:29 pm

[…] That’s part of the fun, right?  But you have more complicated things to tend to – like mashed potatoes and pumpkin pie.  This dish is an easy side that comes together quickly, leaving you extra […]

Kim     at 8:47 am

I started making this gravy at Thanksgiving and have made it 5 times since! It’s my new go-to. I add a Rapunzel vegan bouillon cube and a dash of poultry seasoning and I can’t get enough. Thanks so much for an easy, delicious recipe!


Christina     at 8:05 am

I made this gravy last night as a base for a vegan shepherds pie. Oh my goodness! Good job. It was amazing!!


Emily Malone Reply:

Happy to hear you liked it!


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