Body Ecology Friendly & Healthy Garlic Olive Oil Mashed Potatoes with Chives10
No self-respecting Thanksgiving dinner is complete without a truckload of delicious creamy mashed potatoes. I absolutely love them! It is a special treat for me, as I don’t eat potatoes on a daily, or even a weekly basis. Following a mostly alkaline vegan diet, and being susceptible to candida, I eat them sparingly.
When I do eat potatoes, I always eat red skinned potatoes, the only potatoes allowed on the Body Ecology Diet, an anti-candida immune boosting regime that successfully helped me rid myself of years of overgrowth of yeast. So, for those of you “B.E” folks this recipe is for you!
Instead of using tons of cream and butter, or even vegan butter spread like Earth Balance (which IS fantastic with potatoes by the way) I prefer using a really good quality cold pressed olive oil, which adds not only a delicious flavour, but tons of health fats. To this I add a little bit of vegetable broth for extra flavour. Then you can add in any spices, herbs, and natural flavourings you fancy.
My favourite variety of mashed pototoes will always be garlic. I just can’t get enough. But instead of garlic and olive oil, try adding coconut oil, coconut milk, and shredded coconut for a delicious mix. I also like adding a bit of wasabi or chili flakes for a nice kick!
One important thing to mention about using red skinned potatoes is that they can retain quite a bit of water. This is not desirable for a rich flavoured mashed potato. If you drain and mash straight away, you can get a slushy, watery mashed potato which is not great. To prevent this, I like to drain the potatoes and stir-fry on a low heat to remove the water. Then I slowly add in the oil, garlic, and salt until I get the flavour and consistency I want.
I find the mixture slowly gets creamy without the need to use a potato masher, but you could always use your stand mixer with the paddle attachment if you prefer. Then I stir through the fresh chopped herbs at the very end before serving; I love chives or continental parsley. I never peel my potatoes either, there is so much goodness in the skin, and I love the rustic look and texture of the mashed skins.
This dish is always a crowd pleaser, and was particularly popular at our Thanksgiving Potluck last weekend, because it is delicious and healthy, and I know I don’t have to coat-check my colon to enjoy it!
What’s YOUR favourite mashed potato blend?
Body Ecology Friendly & Healthy Garlic Olive Oil Mashed Potatoes with Chives
- 2 lbs / 1800 gms unpeeld and diced red skinned potatoes
- 12 Tbsp cold pressed extra virgin olive oil
- 6 Tbsp freshly minced garlic or more to taste
- 4 Tbsp vegetable broth (I use Massel when I can't make my own)
- 1 bunch finely chopped fresh chives
- 2 tsp Celtic sea salt or Himalayan salt
- Place the chopped potatoes in a large saucepan and bring to the boil.
- Simmer for about 20 minutes until tender.
- Drain well, and return to the saucepan and stir-fry on a low heat to remove excess water for about 2-3 minutes.
- When potatoes are dry, gradually add the olive oil, garlic and salt, tasting to make sure you get it juuuuust right for your taste preference. The quantities I listed were perfect for me. But you might prefer more or less garlic, salt, and olive oil.
- As you stir, the potatoes should get rich and creamy. I find I don’t even need to use a masher. However, you might prefer to use one, or you could use your stand mixer with the paddle attachment.
- Serves 8 – 10
Piggy Cooking Tips
a quick easy way to clean this “cling-on” pieces out of your garlic press
If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.