Mashed potatoes have never been my favorite. While my brother built walls with the mashed potatoes on his plate to separate the food groups, I generally left mine untouched on the plate all together. This is perhaps because I’ve always associated mashed potatoes with a stomach ache. In fact, while Thanksgiving is my favorite holiday, it’s also the holiday that made me ill each and every year. I attribute that to over-eating all the delicious and rich foods and my lack of will power. Until recently.
Three thanksgivings ago I went to California and my mom made an amazing spread. With two turkeys, one had wild rice stuffing and the other was a “traditional” stuffing. We didn’t need to announce it to anyone, but in fact most of everything on the table was in fact, gluten AND dairy free. It was the first year that I can recall not getting sick immediately after the meal.
Even that year though, I didn’t touch the mashed potatoes. They just still didn’t sound good. But co-hosting Thanksgiving at my house this year, I had to fill in the potluck gaps. No one volunteered for potatoes so I added that to my menu and decided to make them dairy free (mashed potatoes are already naturally gluten free of course). I wanted them to be basic enough that I didn’t freak anyone out, creamy enough to resemble “traditional” mashed potatoes, and still stomach ache-free.
I picked up some green garlic from Chris at Milagro Farms and went from there. These were tasty. So tasty that I got over my fear of mashed potatoes, Suzette said they were the best potatoes she’s ever had, and Coby took the leftovers claiming he just needed more.
Green Garlic Olive Oil Mashed Potatoes
5-6 pounds potatoes (I used russet and white new potatoes)
1-2 bunches green garlic, chopped and keep white and green parts separate
4 large cloves garlic, roughly chopped
3-4 cups vegetable broth (or chicken broth)
2 tablespoons butter (earthspread)
1 cup extra virgin olive oil
1 cup almond milk*
Bring a large pot of salted water to boil. Peel the russet potatoes and some of the new potatoes. Don’t be meticulous about the peeling, as a little skin is tasty! Cut the potatoes in large uniform chunks and boil until completely tender. Strain and set aside.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot. Add garlic and white garlic parts to the hot oil/butter and saute until fragrant over medium heat, stirring frequently. Add the green parts and saute another 1-2 minutes, until soft.
Add the potatoes to the garlic and stir with a wooden spoon. Heat the broth in a small pot. Add 1 cup of the broth and 1/4 cup olive oil and stir over low heat until completely amalgamated. Add broth and olive oil about 1/4 cup at a time until potatoes are the consistency you want them. They will get creamier and less chunky as you simply stir. I do not bother with a potato masher, since I like chunks. Add 1-2 more tablespoons butter at the end. Add a hefty bit of kosher salt and serve hot.
*If you are making this early in the day and need to re-heat it before serving, heat the almond milk and add to the potatoes. No need for the milk if you are serving right away.