Monday, November 25, 2013

Allergy Friendly Basil and Garlic Mashed Potatoes

Yes, it is possible to make creamy and delicious mashed potatoes without butter!

I love mashed potatoes and I love the added flavor these get from the basil.


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Basil and Garlic Mashed Potatoes

1/2 cup fresh basil leaves
2 pounds Yukon Gold potatoes peeled and halved (quartered if the potatoes are large)
1/4 cup vegetable broth (click here for homemade broth recipe)
1/4 cup oat milk (or other dairy-free milk you like)
1 tablespoon olive oil
1 large clove of garlic, minced
Salt and black pepper

Bring a large pot of salted water to a boil.
Fill a small bowl with ice cold water
Add the basil to the boiling water and boil for about 10 seconds. Remove the basil with a slotted spoon and immediately place it into the cold water to stop the cooking process and keep the green color.
Drain the basil and put it in a food processor. Add the milk and broth and mix until basil is very well chopped.
Add the potatoes to the boiling water. Boil for about 15 – 20 minutes, until very soft and drain.
Heat the olive oil in a saucepan over medium heat.
Add the garlic and sauté for about 30 seconds until fragrant.
Add the basil mixture, bring to a gentle simmer then remove from heat.
Use a mixer, potato masher, or potato ricer to mash the potatoes. I use a ricer because it makes really fluffy potatoes.
Pour in the basil and garlic mixture and fluff with a fork until well mixed.
Add salt and pepper to taste.

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