Best mashed potato

Mashed potatoes  are the ultimate comfort food for me and this one combines some of my favorite ingredients; garlic, sage and rosemary. I did put a vegan spin on the dish and upped the herbs and garlic. My changes are in red below.

You may prepare these plainly without the herb-flavored oil, Tessa explains. Once you get beyond the notion that there might be extra dishes to wash, this is simple. It is easy to create. A spoonful of creamy mashed potatoes on your plate, especially when paired with a stewy, spicy dish, truly has nothing on them.

Apples for Jam by Tessa Kiros' recipe for mashed potatoes with sage and rosemary (serves 4)

I used Yukon Gold potatoes, 5 medium potatoes, peeled, and cut into bits.

4% olive oil

One large clove of peeled, somewhat smashed garlic (I used three cloves)

two sage sprigs (I used three big sprigs).

1 sprig of rosemary (I used 2 sprigs)

4 (I used Earth Balance) 1/2 tbsp.

I used 1/2 cup almond milk for the milk.

I used nondairy creamer in place of the 4 Tbsp. of heavy whipped cream.

Optional salt (I also used black pepper)

Bring a saucepan of salted water to a boil. Add the potatoes and cook them for about 20 minutes, until you can pierce right through them and they look frayed around the edges. Drain well.

Heat the oil in a non-stick frying pan. Add the garlic, sage, and rosemary, and cook over medium heat for just long enough to lightly flavor the oil. Add the potato chunks and sauté for a few minutes so that they are well coated in oil and absorb the flavors.

Heat the butter, milk and cream in a small saucepan just until the butter has melted. Pass just the potatoes (I left some of the sage in with the potatoes) through a food mill into a bowl, or mash with a potato masher. Add the hot milk mixture and fluff it through with a wooden spoon, trying not to over mix but keeping it light and fluffy. Add a little extra milk and cream if it seems too stiff, and add salt if needed. Serve immediately.

Notes/Results: These are silky, fluffy decadent clouds of herby mashed potato heaven. (In other words I REALLY liked them) ;-) They are definitely an indulgence not a health food with all the butter and cream, but I did at least cut the saturated fat by making them vegan and dairy-free with Earth Balance "butter" spread, almond milk and a non-dairy creamer. I knew from reading the recipe that I would want a more assertive presence from the garlic, sage and rosemary so I increased the amounts and it made it perfect for me. I could definitely taste the flavors I wanted but they were not overpowering. I also left some of the sage in with the potatoes when I mashed them--nothing wrong with some bites of crispy sage in my book. These potatoes stand on their own just fine, but will work well with the vegan mushroom gravy I am making for Thursday. I will make them again, happily,for special occasions or

 really bad days.

;-)