Here is the last side dish before the big day … the big-eating holiday of the year. You know one of the most important foods to go on the table is the potatoes. All hot and buttery, mashed into a smooth and creamy goodness. But I don’t know about you, but our potatoes are always the same. Never changing no matter whose house we go to or who makes them. Butter and milk. Well not me. I like remaking my potatoes as you can see from the Spinach and Artichoke Mashed Potatoes; and I redid these too. Not just your normal butter and milk. Oh no, here are my Two-Toned Herbed Mashed Potatoes.
One of the quintessential holiday side-dishes is mashed potatoes. It is one of the best sides also, usually the only one I always go back for seconds of. But for this holiday I wanted to added something special to the plain ole white potatoes. Why not mashed up some sweet potatoes? They are just as amazing mashed with butter and milk. But no, I wanted to take it a step further and make two-toned potatoes – white and sweet. And add some herbs. What? Herbed potatoes? For Thanksgiving? I say why not add a little more flavor to your table! With some yummy, and maybe new to your potatoes, dried and fresh herbs.
Mashed potatoes are so simple. Wash, scrub, and chop small your potatoes – equal amounts, though I ended up with a little more of the sweet. Bring to a boil then turn down so the pots don’t overflow and cook until potatoes are soft. While the potatoes are grooving chop and measure out veggies, then melt the butter in a small pan and add herbs to pan and mix. It will thicken up which is fine, you are just waking up the dried herbs and wilting the fresh. Let sit on low heat until potatoes are done. Drain one pot of potatoes then mash with milk, then add part of the herb mixture. If you have equal amounts of potatoes halve the herb mixture and add to both sets of potatoes. Add to mashed potatoes and mix. Drain other pot, mash with milk, add rest of herb mixture and mix. Plop both into a dish and enjoy!
1 Stick Earth Balance Butter
2 Tbsp Fresh Parsley, minced
2 Tbsp Dried Chives
2 Tbsp Garlic Powder
3 Tbsp Dried Onion Flakes
1 Tbsp Dried Oregano
2 Tsp Black pepper
Almond Breeze Original Almond Milk
1. Wash, scrub, and chop small all potatoes. Place potatoes in two separate pots.
2. Bring to a boil then lower heat so they don’t boil over. Boil until soft then drain.
3. Mince parsley and measure out dried herbs.
4. In a small pan melt butter then add all herbs. Keep heat to a medium-low to heat through herbs.
5. Once potatoes are drained add a little milk at a time to the potatoes. Mash and add more milk as needed until your get your perfect consistency.
6. Split herb mixture evenly between pots of potatoes and mix.
7. Put in dish and enjoy!