I have never seen anyone with a love for mashed potatoes quite like my dad. You have to purposely put the bowl of them farthest away from him on Thanksgiving day or there won’t be any left. One of my favorite memories is having dinner at Cracker Barrel one night, my dad of course ordered mashed potatoes. He inhaled them and left not trace, when our server stopped by just a moment later she said ” oh my, they forgot your potatoes, I’ll bring some out right away”.
I love food that reminds me of my childhood. Here is one of my favorite recipes to make.
What you’ll need:
10 golden or red potatoes cleaned
1 tbsp sea salt
2 tbsp better than bullion vegetable base
1/4 C unsweetened almond milk
1 sprig of fresh rosemary or 1 tsp dried rosemary chopped finely
1 tsp ground black pepper
Method:
Bring salted water to a boil
Add potatoes
Boil 8-10 minutes until potatoes are soft
Drain water
Using potato masher, mash potatoes to preferred consistancy (I like mine with with a few chunk left in)
With a large wooden spoon stir in bullion, milk, and pepper
Stir in rosemary and top with a few pieces to serve
Enjoy!
Kacey Tess 