Garlic Herb Mashed Potatoes Recipe

Russet potatoes: These are the base of the dish, known for their starchy texture which makes for fluffy mashed potatoes.

Garlic: Fresh cloves add a robust and aromatic flavor to the potatoes.

Olive oil: Used instead of butter, it adds a rich, fruity flavor and keeps the dish plant-based.

Almond milk: A plant-based milk that adds creaminess without dairy.

Parsley: Freshly chopped, it adds a bright, herbaceous note to the dish.

Salt: Enhances the overall flavor of the mashed potatoes.

Black pepper: Adds a hint of spice and depth to the flavor profile.

To achieve the creamiest mashed potatoes, make sure to thoroughly drain the potatoes after boiling. Excess water can make the mash runny. Additionally, warming the olive oil and almond milk slightly before adding them to the potatoes can help them incorporate more smoothly, resulting in a silkier texture.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and a slightly sweeter taste, while still offering a creamy texture when mashed.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, providing a similar flavor with a more convenient form.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good plant-based fat alternative.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative for almond milk.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a different but fresh and vibrant flavor, suitable for adding a fresh herb taste.

• salt - Substitute with sea salt: Sea salt can be used instead of regular salt for a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different taste profile and appearance.

• Allow the mashed potatoes to cool to room temperature before storing. This prevents condensation, which can make them watery.

• Transfer the mashed potatoes to an airtight container. This helps maintain their creamy texture and prevents them from absorbing other odors in the fridge.

• Store the container in the refrigerator. The mashed potatoes will stay fresh for up to 3-5 days.

• For longer storage, consider freezing. Portion the mashed potatoes into individual servings. This makes it easier to thaw only what you need.

• Place the portions in freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn.

• Label the bags or containers with the date. This helps you keep track of how long they’ve been stored.

• When ready to use, thaw the mashed potatoes in the refrigerator overnight. This ensures even thawing and helps maintain their texture.

• Reheat the mashed potatoes gently on the stovetop or in the microwave. Add a splash of plant-based milk or olive oil to restore their creamy consistency.

• Stir occasionally while reheating to ensure even warming and to prevent sticking.

• If the mashed potatoes seem too thick after reheating, add a bit more plant-based milk or olive oil until you reach the desired consistency.

• Garnish with fresh parsley or a sprinkle of black pepper before serving to refresh the flavors.

• Stovetop Method: Place the leftover mashed potatoes in a saucepan. Add a splash of plant-based milk or olive oil to help rehydrate them. Heat over medium-low, stirring occasionally, until warmed through. This method helps maintain the creamy texture.

• Microwave Method: Transfer the mashed potatoes to a microwave-safe dish. Add a bit of plant-based milk or olive oil and cover with a microwave-safe lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring in between, until hot. This is the quickest method but be cautious to avoid drying them out.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the mashed potatoes in an even layer in an oven-safe dish. Cover with foil to prevent drying out. Bake for about 20-30 minutes, or until heated through. This method is great for reheating larger quantities.

• Double Boiler Method: Place the mashed potatoes in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the potatoes are warmed through. This gentle method helps retain the creamy consistency.

• Slow Cooker Method: Transfer the mashed potatoes to a slow cooker. Add a splash of plant-based milk or olive oil and set to low heat. Stir occasionally and heat for about 1-2 hours. This method is ideal for keeping the potatoes warm for a longer period without drying them out.

• Large pot: Used to boil the potatoes until they are tender.

• Colander: Used to drain the boiled potatoes.

• Potato masher: Used to mash the potatoes until smooth and creamy.

• Garlic press: Used to mince the garlic cloves.

• Measuring cup: Used to measure the olive oil and plant-based milk.

• Measuring spoons: Used to measure the salt and black pepper to taste.

• Chef's knife: Used to chop the fresh parsley.

• Cutting board: Used as a surface to chop the parsley.

• Wooden spoon: Used to stir in the parsley, salt, and black pepper.

• Serving bowl: Used to serve the mashed potatoes hot.

Pre-boil the potatoes: Boil the potatoes ahead of time and store them in the fridge. This way, you can quickly reheat and mash them when needed.

Use a garlic press: Instead of mincing garlic by hand, use a garlic press to save time and effort.

Pre-chop parsley: Chop the parsley in advance and store it in an airtight container. This will make it easy to add when you’re ready to mix.

Microwave almond milk: Warm the almond milk in the microwave for a few seconds before adding it to the potatoes. This helps it blend more smoothly.