I have taken advantage of my recent wisdom tooth surgery to eat mashed potatoes. A whole bunch of them. It’s been like Thanksgiving and Christmas over here. You know, napping on the couch all afternoon.
I have been cooking for my dad lately, in my attempt to have him eating healthy and fairly low sodium. One of his favorites is the meat loaf I have been making for him, and that meat loaf is always accompanied by these mashed potatoes.
While I obviously haven’t tasted the meat loaf (it has had four positive reviews – my dad, his girlfriend, my brother and Jason), I can vouch for these potatoes.
perfect mashed potatoes
gluten and dairy free, vegan
makes 5 1/2 cups (44 ounces)
3 large baking potatoes (6 smaller)
water for boiling
3 tablespoons butter (Earth Balance soy free)
1 tablespoon nutritional yeast
1 head garlic, roasted
1/2 cup hummus
3 tablespoons cream cheese (Tofutti)
sea salt, to taste
4-5 green onions, chopped (reserve one for garnish)
Cut potatoes into 3-4 pieces each, all pieces uniform size. Bring water and potatoes to a boil in a large pot; cook until potatoes are soft (15-20 minutes). Drain potatoes, return to pot. Add butter, nutritional yeast and roasted garlic, mash to incorporate. Fold in hummus and cream cheese, sea salt and green onions, combining completely. Garnish with a pat of butter and green onion.
Thank you all for the well wishes – as I write this I am only in a minimum amount of pain, and think I’m done with the pain medication (never say never, but I don’t like the haze it gives me!). In addition to these potatoes, I have been juicing like crazy, inventing new smoothie combinations, and… napping on the couch all afternoon.
Happy Friday – hope it’s a fantastic weekend!