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Fall Harvest Mashed Potatoes

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Potato Type: Yellow
Cuisine: American
Prep Method: Boiled

Dish

Side Dish

Prep Time

20 Mins

Cook Time

30 Mins

Serving

Serves 8

Description

Creamy yellow mashed potatoes with roasted garlic and butternut squash, drizzled with extra virgin olive oil and topped with chives.

Ingredients

  • 2 lbs. (1530 g) Yellow Potatoes
  • 1 cup (236 ml) Vegetable Stock
  • 1 cup (236 ml) Vegan Butternut Squash Soup
  • 10 each (30 g) Garlic Cloves, Whole (Roasted)
  • ½ tbsp (9 g) Salt
  • ½ tbsp (7 g) Black Pepper, Ground
  • 2 tbsp (6 g) Chives, Chopped
  • As needed Extra Virgin Olive Oil

Preparation

  1. Gather all ingredients and equipment needed.
  2. In a frying pan or skillet, on low medium heat, add oil and garlic cloves and slowly cook until soft and it comes to a translucent light golden-brown color.
  3. Rinse and peel yellow potatoes, then cut into small cubes, and place in a large pot and fill with enough water to cover potatoes. Then turn on to high heat and bring to a boil, then reduce heat to a simmer and cook potatoes for 30 minutes or until they are fork tender. Drain water and shake off excess liquids. And then place potatoes in a bowl, add roasted garlic then using a food mill, hand/stand mixer or a fork, mash potatoes until smooth or desired consistency.
  4. While waiting for potatoes to cook, in a pot add vegetable stock and vegan butternut squash soup and stir until combined and gently heat to a simmer. Then slightly cool and set aside.
  5. Add liquids, salt, and black pepper to mashed potatoes and fold together until smooth and creamy.
  6. To serve, place mashed potatoes in a serving dish or platter, drizzle olive oil and garnish with chopped chives.

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Nutrition Facts Per Serving

Calories

220

Fat

2g

Sodium

620mg

Cholesterol

5g

Vitamin C

32.90mg

Carbohydrates

49g

Fiber

2g

Protein

4g

Potassium

71mg

Sugar

4g

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