Fall Harvest Mashed Potatoes

Creamy yellow mashed potatoes with roasted garlic and butternut squash, drizzled with extra virgin olive oil and topped with chives.
Recipe Courtesy of: Potato Goodness
Prep20 days
Cook30 days
Serves8
Course Dinner, Leftovers, Lunch, Side Dish
Cook Type Stove Top
Dish Type Comfort
Season Fall, Winter

Ingredients

  • 2 lbs. Tasteful Selections potatoes
  • 1 c. vegetable stock
  • 1 c. vegan butternut squash soup
  • 10 each garlic cloves, whole (roasted)
  • 1 tsp. sage, rubbed
  • ½ tbsp. salt
  • ½ tbsp. pepper
  • 1 tsp. thyme leaves
  • Extra virgin olive oil (garnish)

Instructions

  • In a frying pan or skillet, on low medium heat, add oil and garlic cloves and slowly cook until soft and comes to a translucent light golden-brown color.
  • Rinse potatoes, then cut into small cubes, and place in a large pot and fill with enough water to cover potatoes. Then turn on to high heat and bring to a boil, then reduce heat to a simmer and cook potatoes for 30 minutes or until they are fork tender. Drain water and shake off excess liquids. And then place potatoes in a bowl, add roasted garlic then using a food mill, hand/stand mixer or a fork, mash potatoes until smooth or desired consistency.
  • While waiting for potatoes to cook, in a pot add vegetable stock and vegan butternut squash soup and stir until combined and gently heat to a simmer. Then slightly cool and set aside.
  • Add liquids, roasted garlic, rubbed sage, salt, and black pepper to mashed potatoes and fold together until smooth and creamy.
  • To serve, place mashed potatoes in a serving dish or platter, drizzle olive oil and garnish with thyme leaves.