As we head into the holiday season I had to share these creamy rosemary mashed potatoes. I absolutely love mashed potatoes. If there was an hour left on earth, I would eat a vat of them! Is there anything better than mashed potatoes on the holiday table?
Scott's mum makes incredible mashed potatoes every Thanksgiving and Christmas, and every year the entire family demands that she make a double, triple, or quadruple batch so there are plenty of leftovers the next day! Sandra uses lots of heavy cream and butter in her recipe. So, I set out to create a dairy-free version that replicated the decadent flavor and texture of her original recipe.
I've tried a lot of ideas over the years to make epic vegan mashed potatoes. I love my olive oil mashed potatoes. But, for a super rich creamy consistency, I turn to a mixture of Massel broth, cashews, onions, garlic, and herbs. I find that commercial milks aren't creamy enough, and make the potatoes too sweet.
Those of you who make my recipes a lot know that I always use Massel broth in all of my recipes. Why? Because it's the best commercial broth on the planet. I've been using this broth for over 30 years, and I've never found any other product that has the incredible flavor of this product. It adds a touch of magic to anything you add it to.
For those of you in the U.S who haven't heard of the Massel broth, use the store locator to find out where you can get the product in your local area. Or, order it from amazon. Aussies, you know the drill.
I also often sauté onions and garlic to add an extra dimension of flavor to sauces and dips, and this trick works wonders with these potatoes. Yum. Yum. Yum.
I always add some kind of fresh herbs to my potatoes. With the olive oil mashed potatoes I used chives and parsley. So, I used rosemary in this recipe. Fresh thyme is really delicious as well. Either way, these potatoes rock.
*I'm an ambassador for Massel, but my opinions are my own.