Rosemary Garlic Mashed Potatoes
This plant-based / better-for-you side is perfect for Thanksgiving or any family dinner when you have vegan or dairy-free guests but don’t want the rest to know there’s no buttah! Did I mention you don’t need a mixer?
INGREDIENTS (4 servings)
5 red potatoes, about 2 lbs
½ cup dairy-free yogurt, I used Cocojune
¼ cup vegetable stock, I used Kettle & Fire
4 cloves of garlic, minced
3 tbsp extra virgin olive oil
2 sprigs of fresh rosemary
Salt
INSTRUCTIONS
1. Cut scrubbed potatoes into quarters and boil for approximately 25 minutes, until soft.
2. While the potatoes are boiling, sauté minced garlic in olive oil and add the sprigs of rosemary. Be attentive to avoid burning.
3. Drain and mash the potatoes and place into a mixing bowl, or keep in the pan.
4. Add yogurt and vegetable stock to the mixture, along with sautéed garlic & rosemary infused olive oil, and salt. Once cooled, pluck the crunchy rosemary leaves off the stem and add them to the mixture, reserving a few for garnish.
5. Serve with a my Spinach Feta Turkey Burgers and Balsamic Glazed Brussels Sprouts and enjoy!
Love,
Colie
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