These are the most flavorful mashed potatoes I have ever eaten.
Based on a recipe from Belgium for “stoemp,” the intense flavor comes from cooking up some onions and garlic first, then mashing them into the potatoes along with any other veggies you want to incorporate.
I had some baby spinach on hand, so that made a colorful addition.
We enjoyed it for dinner with a cucumber garbanzo bean salad and some red cabbage sauerkraut.
- 2 pounds organic potatoes
- 2 Tbsp plant-based butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup water reserved from boiling potatoes
- 1/3 cup unsweetened plant-based milk
- 2 handfuls baby spinach, finely chopped
- Salt and pepper, to taste
Chop the potatoes into small pieces and boil them in a pot of water for about 20 minutes or until you can easily poke a fork through them. No need to peel the potatoes first – the skins have most of the nutrients.
In a small pan, melt the plant-based butter and add in the onion. Stirring frequently, cook for about 5 minutes until the onion softens and starts to brown. Then add the garlic and cook for 2-3 minutes more.
Add 1/3 cup of the potato boiling water to the onion-garlic mix, along with the plant-based milk. Remove from heat and set aside.
Drain the potatoes, transfer them to a large bowl, add the onion-milk mixture, and mash it all together with a fork, potato masher, or mixer. Add in the spinach and salt and pepper to taste. Mix well and serve hot, along with whatever else is for dinner. Enjoy!
Today I’m thinking about an insight I had at ecstatic dance on the weekend.
Whenever I’m facing a loss, there is always a corresponding freedom that comes with it.
If someone cancels a plan, I could feel rejected or I could see it as a gift of free time to do whatever I want.
If someone leaves, or dies, there’s grief there but also so much space to explore new directions.
Loss = Freedom
I hope this message helps you today.