- 6 cups water
- 4 cups potatoes, peeled and diced (small)
- 1/3 cup onion, peeled and diced (small)
- 1 or 2 cloves of garlic, peeled and diced (small) or minced
- 3-4 Tbs olive oil (I recommend 100% extra virgin)
- ground sage
- Italian seasoning
- parsley flakes
- 1-3 Tbs lemon juice (optional)
- 1/2 -1 tsp salt, plus a pinch for boiling potatoes.
- Bring water, potatoes, and a pinch of salt together to a boil. Continue to boil between medium and high heat for about 30 minutes or until potatoes are very soft, perfect for mashing, and thoroughly cooked.
- While potatoes are boiling, you have plenty of time to saute onions and garlic in olive oil, using a small frying pan.
- Saute until both garlic and onions are tender, thoroughly cooked (may take between 5-10 minutes) and/or caramelized, on medium heat.
- When potatoes are finished cooking, drain and rinse. Then, return them to the pan and onto the stove over medium heat.
- Mash the potatoes together with the sauteed onions and garlic. Do not discard the olive oil, but pour it into the mashed potatoes. It contains the flavor of the garlic and onion, and will moisten the potatoes to help you mash them easier. Mash in the lemon juice (if using) also, one Tbs at a time, tasting a little each time you’ve mashed in a tablespoonful. Once you can taste the lemon juice, you’ve got enough. Remember, the lemon juice is optional.
- Add a dash or two of sage and sprinkle on Italian seasonings and parsley to add a little extra flavor and color. Add salt, distributing it as evenly as possible over the potatoes, and mash together again.
This recipe will make a delicious side dish. It would go nicely alongside homemade veggie meats made out of gluten, store bought veggie meats, tofu, lentil loaf, stuffing, and other delicious foods. It would also be delicious eaten plain, or topped with cashew or flour gravy, creamed corn, or regular corn. I used to eat my mashed potatoes sometimes as the main course of a meal, too (in which case this 3 cups doesn’t make many servings), and sometimes will fry up leftover mashed potatoes as the main course for breakfast. This recipe also makes a delicious filling for pirogies. It can also be scooped out onto a greased cookie sheet with gravy, breadcrumbs and garlic butter, or vegan cheese and baked, or rolled in breadcrumbs and fried into croquettes.