Potatoes, Easy and Elegant

Extra Tasty Mashed Potatoes

Extra Tasty Mashed Potatoes

This terrific alternative to the classic mashed potatoes with peas on the side eliminates chasing peas around the plate. Leftovers, if there are any, are good in other recipes such as Potato Balls, Dave’s Stuffed Mushrooms, or they can be fried for breakfast. Excerpted from Dating Vegans: Recipes for Relationshipsby Anne Dinshah. Published by American Vegan Society, © 2012. Reprinted by permission. Photos by Evan Atlas more→

Mozzarella Mashed Potato Pie

Vegan mozzarella mashed potato pie

Here’s one of my earliest comfort food favorites, a casserole-like dish of mashed potatoes and melted cheese, now veganized, from Vegetariana. With Daiya or Follow Your Heart vegan cheeses, it’s just as good as any dairy version. more→

Cold Potato, Green Bean, and Quinoa Soup

Cold Potato, Green Bean, and Quinoa Soup

Potatoes, green beans, and quinoa make a refreshing trio in a cold summer soup. Serve with fresh corn on the cob and a colorful salad or grilled veggies. Though I think this soup tastes best chilled, if you can’t wait, it’s good warm, too!

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Roasted Potatoes and Tomatoes with Rosemary

Roasted Potatoes and Tomatoes with Rosemary

Roasted potatoes flavored with tomatoes and rosemary make an appealing side dish for winter and early spring holiday meals or company dinners. Their mellow flavor is always welcome at the table. Photos by Evan Atlas. more→

Old-Fashioned Potato Bread Stuffing

Potato-bread stuffing

This hearty, casserole-type bread and potato stuffing need not be stuffed into anything; simply enjoy it as a side dish. This is welcome at the Thanksgiving table, but you can surely enjoy it any time you want a comforting casserole or have a bit of bread you’d like to use up, like those end pieces that no one seems to want.

Old-Fashioned Potato-Bread Stuffing
Author: 
Recipe type: Stuffing
Cuisine: Vegan Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
This hearty, casserole-type bread and potato stuffing need not be stuffed into anything; simply enjoy it as a side dish.
Ingredients
  • 5 or 6 large baking potatoes (such as russet), cooked or microwaved in their skins
  • 1 cup unsweetened rice milk or other nondairy milk
  • 4 average slices whole-grain bread
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup diced celery
  • 1 tablespoon salt-free seasoning blend (such as Frontier or Mrs. Dash)
  • ½ teaspoon dried thyme
  • Salt and freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with ½ cup of the rice milk.
  3. Cut the bread into ½-inch dice. Place them in a small mixing bowl and pour the remaining rice milk over them. Soak for several minutes.
  4. In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
  5. Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, and seasoning mix. Season to taste with salt and lots of pepper.
  6. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.

 

 

Southeast Asian-Flavored Spicy Mashed Potatoes

Spicy mashed potatoes

Here’s an unusual twist on ordinary mashed potatoes inspired by a Southeast Asian recipe. These mashed potatoes are embellished with fresh chili pepper, coconut yogurt, and ginger. Serve with a simple tempeh or tofu dish (Sweet and Smoky Tofu or Tempeh Strips go well with this) and a bountiful tossed salad for an easy meal. more→

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