Here, a mix of seasoned potatoes with yellow paste and cloves of fatty garlic is given to the treatment of baking trays, and the result is a greater depth of flavor compared to the usual boiled potatoes in the water.
Once the components are crushed together, you can proceed in two ways: butter and milk and / or cream, or keep them without milk by adding vegetable stock and vegan butter. See the VARIATION, below.
Go ahead: potatoes and garlic can be crushed, minus their final add-ons, chilled and chilled until 3 days before.
4poundsYukon of medium size or yellow potatoes, cut into pieces
46 large cloves of garlic (peeled, left whole)
1 1/2tspcelery seed
1 1/2tspmustard powder
1/4cupextra virgin olive oil or more if necessary
Freshly ground black pepper
4to 6 tablespoons of unsalted butter, cut into small pieces
1/2a 3/4 cup heavy cream or whole milk
Place a grid in the upper third of the oven; preheat to 400 degrees.
Combine the potatoes, garlic (to taste), the seeds of celery, the mustard powder, the sweet paprika and the 1/4 cup of oil in a large bowl; mix to distribute evenly, then spread on a large edged baking tray, including all oil. Season lightly with salt and pepper.
Roast (top grill) for 40-45 minutes, stirring once or twice, until tender, sparkling and slightly golden.
Immediately transfer the potatoes, garlic and all the drips of the pan into a bowl; use a potato masher to break everything.
The mix should be seasoned quite well; add the butter and cream (both to taste), then mix until melted and well incorporated. Serve hot
CHANGE: As soon as you have crushed the mixture, add from 1/2 to 3/4 cup of vegetable broth without added salt and up to 4 tablespoons of vegan butter, stirring until you incorporate them well. Season with more oil, just before serving.
From the food assistant editor / recipe editor Bonnie S. Benwick.
Tested by Bonnie S. Benwick; send an email to firstname.lastname@example.org.
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For a version of this easy to print and scalable recipe, view it here.
The nutritional analysis uses a heavy 1/2 cup cream.
Calories: 360; Total fat: 18 g; Saturated fat: 8 g; Cholesterol: 35 mg; Sodium: 160 mg; Carbohydrates: 41 g; Dietary fiber: 3 g; Sugars: 0 g; Protein: 6 g.