There’s almost no better comfort food than mashed potatoes (except maybe gnocchi mac ‘n cheese!). Creamy, buttery, delicious, YUM.
Seriously, who doesn’t love mashed potatoes?
Horrifying flashback to my childhood — I used to make and eat instant mashed potatoes all the time. Sure, it was easier, but it definitely doesn’t taste as good as the real deal. Plus, after the potatoes have been through so much processing, they lose some of their nutritional value. Potatoes have nutritional value, right?
OK, so maybe potatoes aren’t that great for you, but I still love ’em. I assembled this easy little recipe one night with random ingredients found in my fridge.
Exhibit A: Random ingredients that really need to be used up.
Exhibit B: my growling stomach. Sorry, don’t have a picture of that.
Sadly, I was without milk, so I thought I would just use a little bit of veggie broth for a little flavor and that creamy texture. I figured the broth mixed with some cream cheese would make a good enough consistency.
I only had two potatoes on hand, but you can make this with as many taters as you wish. I apologize for the lack of precise measurements. Mashed potatoes is just one of those things where you add a little bit of this, taste, and add a little bit of that. Go with your gut. And your growling stomach.
Rosemary, Leek, and Cream Cheese Mashed Potatoes (2 servings)
2 large potatoes, scrubbed clean (and peeled, if you prefer) and cut into 1 inch pieces
1-2 Tbsp. cream cheese
1-2 Tbsp. veggie broth
1 Tbsp. Earth Balance butter substitute. (Feel free to use real butter.)
1 Tbsp. fresh rosemary, chopped
1 leek, thinly sliced
Salt and pepper to taste
Chop up your leeks and rosemary. Be sure to put the leeks in a colander and rinse thoroughly after chopping — dirt could be stuck between the layers.
Dice up your potatoes and stick them in a saucepan. Add cold water until potatoes are completely covered. Bring to a boil, then reduce heat and simmer, covered, 15-20 minutes or until done. Done = you can easily stick a fork through the potatoes.
While your potatoes are cooking, get a sauté pan and add a little bit of olive oil, or whatever oil you’ve got laying around. Turn heat to medium and add leeks and rosemary. Sauté, stirring frequently, until leeks are soft (just a few minutes). Remove from heat.
When your potatoes are done, drain the water from your pan and transfer potatoes to a large mixing bowl. Add 1 Tbsp. each of the broth, cream cheese, and butter, and mix with a hand mixer or mash with a potato masher — whatever floats your boat. I like to use the mixer because I’m lazy like that. Possibly the reason why Michelle Obama-like arms are always out of my reach. Sorry — tangent. Seriously, though, I would kill for those arms!
Anyway, back to the potatoes.
Once you’ve mixed everything, taste to see if it is creamy enough and flavorful enough. Feel free to add more of the cream cheese, broth, or butter — whatever it needs. Season with freshly ground salt and pepper.
Once you are satisfied with the taste and consistency, add your leeks and rosemary, and mix in with a fork.
Serve piping hot, and enjoy this satisfying dose of comfort food.