Rosemary & Thyme Mashed Potatoes
As probably the biggest fan favorite and most notorious side, good mashed potatoes are an extremely important key to a successful Thanksgiving meal. They must be creamy but not too mushy, have texture but not too lumpy, and most of all, flavorful. While mashed potatoes may get a bad rep on the “healthy” scale, since most act as a canvas for unnecessary filling ingredients (hello, heavy cream, I’m looking at you), this recipe focuses on making the actual potatoes the star of the show. Plus, it is dairy free for all you non-lactose lovers out there and is garlic and onion free for anyone following low FODMAP.
Ingredients (serves 10 people):
Potatoes (5 – use ratio of ½ per person)
The New Barn Unsweetened Almond Milk (1 ½ cups)
Butter (3 tablespoons)
Rosemary
Thyme
Salt & Pepper
**If not following the low FODMAP diet and able to tolerate garlic, add in garlic salt during step 7**
Directions:
Wash and peel the potatoes and cut them into ½ - 1 inch cubes
Pour enough water to cover the potatoes in a stockpot and bring to a boil
Place the potatoes in the boiling water
Allow the potatoes to cook until they are fork tender
Drain the potatoes and place them back into the stockpot
Use your masher to mash the potatoes to your preferred consistency
Add and stir in the milk, butter, rosemary, thyme, and salt & pepper
Place in a serving dish and serve immediately or store overnight in the fridge and reheat in the oven
Compliant with the following diets:
Dairy Free
Low FODMAP
