Fancy garlic mashed potatoes
These full-flavoured potatoes are sophisticated enough for the holidays. Scatter with some chopped fresh herbs or green onions to dress them up.
INGREDIENTS
6 large russet potatoes, peeled
olive or vegetable oil
2 red peppers, finely chopped
3 tbsp (45 mL) chopped pitted green or black olives
2 garlic cloves, minced
1/4 cup hummus mixed with 1/4 cup of almond milk
1/4 tsp (1 mL) each salt and pepper
Cut potatoes into quarters and place in a large saucepan. Cover with water. Cover and bring to a boil, then reduce heat to medium. Boil, partially covered, until fork-tender, 18 to 20 minutes.
Meanwhile, lightly coat a large frying pan with oil and set over medium heat. Add peppers, olives and garlic. Stir often until peppers are soft, 5 minutes. Add hummus and almond milk. Increase heat to medium-high. Stir often until hummus is warmed, 1 to 2 minutes. Set aside.
When potatoes are cooked, drain well. Mash potatoes in a bowl with a potato masher until very smooth. Stir in hot olive-hummus mixture. Taste and add salt and pepper as needed. If making ahead, loosely cover with plastic wrap and refrigerate overnight. Reheat in microwave, stirring often.
Cooking time 18 minutes
Preparation time 20 minutes
Makes 6 servings