Mashed potatoes, carrots, onions, rosemary is wonderful tasting and colorful way to serve mashed potatoes for Thanksgiving or any other festive meal. This vegan recipe makes about 6 adult servings as a side dish, and it takes about 15 minutes preparation time and about 30 minutes cooking and mashing time. We found that it is best to adjust the quantity of ingredients to the number of people to be served, as mashed potatoes don’t store very well in the refrigerator for eating on another day.
Mashed Potatoes, Carrots, Onions, Rosemary Cooking Utensils:
Mashed Potatoes, Carrots, Onions, Rosemary Preparation:
Begin by washing, peeling, and cleaning the potatoes, carrots, and onion, and cut into chunks that are suitable for mashing and blending. Do not mix the veggies together.
Place the veggies in a large covered glass or ceramic dish so that they don’t mix together, and bake in the microwave oven or conventional oven at 350 degrees F. until tender.
When the potatoes, carrots, and onion are cooked, we remove them from the oven, and place the carrots and onion in the container of a high speed blender, along with any liquid remaining in the baking dish. Add the rosemary, cover, and run the blender at high speed until the contents are smooth.
Place the potatoes in a mixing bowl that is suitable for mashing, and add the contents from the blender. We then mash the potatoes with our Smood, or other potato masher, to the desired consistency. To aid in the mashing process, we also add a little water or unflavored soy or rice milk can be added. Then we mix occasionally with a spoon to make sure that the ingredients are uniformly mixed.
Serve and enjoy!
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