Thanksgiving season is upon us and it's the perfect time for the classics to shine. Part of being kosher means no mixing milk and meat together, which can be challenging for many classic dishes. I think it's safe to say, I really nailed a good dairy free mashed potato. It's my daughters favorite side and I make it at least once a week. For a festive holiday season touch, I'm sharing it with you in this garlic and herb mashed potatoes version. Most of the time I skip the vegan butter and non-dairy milk. However, if your looking for an extra silky and creamy version, definitely feel free to add those two in.
Ingredients:
- Yukon gold potatoes- This is my favorite potato variety! They are excellent for mashed potatoes because of their perfect balance of starch and moisture that results in a creamy fluffy texture.
- Head of garlic
- Extra virgin olive oil
- Reserved potato water- my secret weapon! It adds richness to the potatoes without using milk or cream.
- Salt- kosher salt, always.
- Vegan butter (optional)
- Non-dairy milk (optional)
- Fresh chopped herbs- I used rosemary. Feel free to use chives, parsley, or thyme instead.
How to make garlic and herb mashed potatoes:
- Start by preheating the oven to 400F.
- Cut cut the top of the garlic head off, so the cloves are exposed. Drizzle with olive oil and wrap in foil. Place the wrapped garlic head in a baking dish and bake for 40-60 minutes, until golden and soft.
- Meanwhile, peel and cut each potato into chunks. Place the potato chunks in cold water and bring them to a boil.
- Boil for 15-30 minutes, until a fork easily pierces them.
- Strain the potatoes, reserving some of the potato water (around 1 c)
- Mash the potatoes. Add in some of the potatoes water until the potatoes are nice and creamy.
- Remove the garlic from the oven and let it cool before squeezing the roasted gloves into the mashed potatoes. Mash everything together.
- Fold in the salt and vegan butter and non-dairy milk (if using.)
- Fold in the chopped herbs and season with more salt to taste.
Storing and reheating:
Refrigerate cooled mashed potatoes in an airtight container for 3-4 days. To reheat, use a stove top, oven or microwave. Add a splash of non-dairy milk or a pat of vegan butter to moisten, if desired.
More Thanksgiving recipes
The most magical pecan pie cobbler
Garlic and herb mashed potatoes
Ingredients
Method
- Start by preheating the oven to 400F.
- Cut cut the top of the garlic head off, so the cloves are exposed. Drizzle with olive oil and wrap in foil. Place the wrapped garlic head in a baking dish and bake for 40-60 minutes, until golden and soft.
- Meanwhile, peel and cut each potato into chunks. Place the potato chunks in cold water and bring them to a boil. Boil for 15-30 minutes, until a fork easily pierces them.
- Strain the potatoes, reserving some of the potato water (around 1 c)
- Mash the potatoes. Add in some of the reserved potato water until the potatoes are nice and creamy. Adjust as needed.
- Remove the garlic from the oven and let it cool before squeezing the roasted gloves into the mashed potatoes. Mash everything together.
- Fold in the salt and vegan butter and non-dairy milk (if using.)
- Fold in the chopped herbs and season with more salt to taste.
