The best thing about skiing (well aside from the awesomeness of flying down a mountain) is being able to eat whatever I want, guilt free, after a fun day of exercise. The worst? The cold. The bitter, bitter cold. The kind of cold that feels like your toes are being chopped off. That’s what yesterday was like. But skiers and boarders are a tough bunch, and in spite of the frigid temperatures the mountain was packed, with everyone loving the fresh snow. Joe and I spent a fun day on the mountain, but afterwards there was nothing better than to come home to a warm fire, cider and a hot, hearty meal. And yay! We had all 3! There was also football, but I was more interested in watching Kung Fu Panda while Joe napped. But back to that hearty meal…
The high point of the meal were these mashed potatoes. Wowsa, I mean in terms of side dishes, the peas didn’t really have a chance. (Sorry my delicious green friends.) They are super creamy without any dairy, but packed with flavor from the roasted garlic in them. Have you ever had roasted garlic as an appetizer? It’s pretty amazing, and easy to make – you just roast the whole head of garlic wrapped in foil. These are just as easy – you just wrap 6 or 7 cloves (with the skin removed) in foil and roast them for 30 minutes. This might be my go to move from now on instead of sautéing them….
Meanwhile, you caramelize the shallots which also (conveniently) take about 30 minutes. Now, the only real difference that I’ve ever noticed between shallots and onions is that shallots are a little sweeter. (Are there other differences? Educate me!) But somehow, shallots just feel fancier. Don’t you think? So since I figured this would be a great side dish for Thanksgiving I fancied it up a bit. But basically, caramelized anything = deliciousness. And I personally like to get them a little crispy and the crunchiness was yummy with the potatoes.
After I boiled the potatoes for 15 minutes (and as usual I boiled it over and water spilled. whoops.) I put them in the blender with almond milk, olive oil, salt and the garlic. That’s it. I even left the skin on because honestly, I never notice it in the mashed potatoes, I think it makes them look prettier and peeling potatoes is very annoying. Honestly, I’m not even sure we have a peeler up here… (Note to self, look for peeler.) And I topped everything off with onions. Pretty easy right?
Also, can we please discuss my awesome blender? My mom lent me an old one she had lying around the house, and I think it’s pretty cool that we have a “vintage” blender in our little kitchen. It’s the only gadget I have, and I plan to make use of it whenever possible… but I couldn’t pass up the opportunity to include it in a post. I don’t even know what all those features do! My little Oster at home just as an “on” and a “pulse” feature. All I know is I need to find something to frappe, stat.
- 2 1/4 pounds Red Potato, quartered
- 6-7 cloves Garlic
- 2 large Shallot, thinly slices
- 1/2 cup Almond Milk
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 2 knobs Coconut Oil
- Preheat over to 400°. Wrap garlic in tinfoil and roast for 30 minutes.
- Meanwhile heat coconut oil in a sauté pan on medium heat and add shallots. Cook at medium heat, stirring often, for 20 -30 minutes until light brown, or if desired, lightly crispy.
- While shallots are caramelizing, cook potatoes in a large pot of water. Bring to a boil and then cook for another 15 minutes, until soft.
- When potatoes and garlic are done add them to a blender or food processor (being careful of blending hot things if they splash) along with the almond milk, olive oil and salt. Blend until smooth.
- Pour in a bowl and top with shallots.