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.
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)
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.
Dice the potatoes into bite sized pieces and steam for ten minutes on the stovetop. In the meantime, dice your fresh herbs…
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.
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.
I like mine to be mostly creamy with just a few potato hunks. Yum. Season to taste with salt.
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
- 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
- Sauté garlic in olive oil over medium heat until it begins to brown.
- Add nutritional yeast, along with 1/4 cup water to deglaze, and then add flour.
- As soon as flour is added, begin whisking constantly. Pour remaining 2 cups water in slowly while continuing to whisk.
- 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.
- (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.
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.
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.
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.
I hope to have a few more festive meals for you coming up soon! As always, enjoy.