Is there anything better than smooth and creamy mashed potatoes? What about a plant-based vegan Food By Maria version? That’s right, it’s time to take your mashed potatoes to the next level. With a few choice ingredients, you’ll have your family asking for the recipe at Christmas dinner.
More Than Mashed Potatoes
You know we love us some potatoes, in any shape or form, you can mash, bake, slice, or grill them. They are full of vitamins and minerals and help up your daily protein and fibre intake. This hearty vegetable is a favourite of mine and I’ve used it in a few other dishes:
- Vegan Potatoes Au Gratin
- The Perfect Baked Potato
- Festive Crunchy and Creamy Onion + Mushroom + Potato Pot Pies
- Greek-Style Potatoes
Time To Talk Thyme
Thyme is a popular herb used in Italian cooking and can be found both dried and fresh at most grocery stores. Historically, the Greeks believed thyme inspired courage so they would use it in baths and burn it as incense. So maybe save a few sprigs from this recipe and do as the Greeks do! Other uses for Thyme:
- As an essential oil, Thymol is found to have antifungal and antiseptic applications
- Gargling with warm thyme water can help cough and sore throat symptoms
- Thyme can aide in the digestion of fatty foods
The Vegan Not So Secret Ingredient
I’ve talked about nutritional yeast before, but it must be said again: I put that stuff on EVERYTHING! Whether you are vegan, plant-based, or just love food, you need to make nutritional yeast a staple in your pantry. My go-to is Bob’s Red Mill, I always have a bag on hand and another for back up. So what is nutritional yeast? It is a yeast that grows on molasses, where it is harvested, washed, and then dried with heat to deactivate it. It is highly nutritious and will add extra protein, minerals, vitamins, and antioxidants to your meal.
Now that the Christmas season is upon us, get ready to mash some potatoes and serve up this delicious, plant-based, and new family favourite side dish.
Caramelized Onion + Garlic Thyme Mashed Potatoes
- 5 medium-sized russet potatoes peeled, washed - cut in 1-2 inch chunks for boiling
- 1 medium-sized sweet white onion finely chopped
- 3 cloves of garlic
- 2-3 tbsp. extra virgin olive oil
- 1 tbsp. fresh thyme
- 2-3 tbsp. nutritional yeast
- 1 heaped tbsp. vegan butter
- season to taste
- dash of lemon
- 2 tbsp. plant-based milk
- To garnish drizzling of oil and dash of fresh thyme!
- Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
- Into a cast iron skillet add a dash of olive oil and cook your onions, garlic and thyme on low-medium heat till caramelized, fragrant and tender. This may take as long as it takes to cook the potatoes. Stir often to avoid burning. The slower you cook these the better. Be patient.
- Into a high-speed blender add your strained potatoes, onion + garlic mixture and the rest of your ingredients. Using a blender tamper push the ingredients down and blend for around 1 minute or until perfectly smooth. Add more milk, 1 tbsp. at a time if your blender is finding it hard to reach that consistency.
- Serve hot with a drizzle of oil and dusting of fresh thyme!
Disclaimer: This post was sponsored by Bob’s Red Mill