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I know everyone loves traditional dishes – they bring back fond memories. I like putting my own twist on them so that they are even yummier (and healthier!) In this recipe the potatoes are cooked in vegetable stock to absorb all the flavours, making the dish even more delicious. The nutritional yeast gives it a super cheesy flavour which is never a bad thing, and adding fresh herbs on top takes it to the next level.
You can play around with the measurements, adding more or less vegetable stock when you’re mashing, to achieve the consistency you like.
Any variety of potatoes can be used for this recipe, but apparently starchy potatoes are the best when it comes to mashing. High-starch, thick-skinned potatoes like Russets, fall apart during the cooking process, mash up light and fluffy, and absorb flavours and liquid very well. Yukon potatoes are your next best choice.
So get into the kitchen, grab some potatoes, and transform them into a big bowl of delicious, comforting, magical mash!