Whether you're an omnivore, vegetarian, or a vegan, one thing is for certain: no Thanksgiving spread is complete without the mashed potatoes. In this recipe our freshly stone ground Brazil nut butter joins forces with yucon golds, cold pressed coconut oil, fresh herbs, and a touch of crushed garlic to create a buttery bowl of spuds sans all dairy butter and milk. And believe us, no one will miss them once they taste these!
Buttery Herbed Brazil Nut Mashed Potatoes (Vegan!)
Makes roughly 3 cups
6 heaped cups cubed golden potatoes
2 tbs coconut oil
1/2 tsp dried oregano
1/2 tsp black pepper
1/2-1 tsp Himalayan salt (salt to taste)
1 tsp braggs or shoyu
1/4 cup almond milk, or plant milk of choice- preferably raw but aways unsweetened/unflavored
1/4 cup choppedparsley and basil, fresh
1 large clove garlic, crushed
Peel and steam potatoes until thoroughly cooked. While still piping hot, mix with coconut oil and brazil nut butter, and mash or mix until smooth. Add remaining ingredients, and adjust salt/herb/garlic level to suite your taste.
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Use coupon code DAMAGIC20 now through Thursday 11/26 and receive 20% off all Dastony stone ground nut butters at RawGuru.com! Click HERE to shop.