Mashed potatoes with mushrooms and brussels sprouts

This recipe curated by Sam takes the classic mashed potato comfort food and gives it a healthy twist using plant-based alternatives and roasting for added flavor. It's vegan-friendly and packed with nutrients!

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Ingredients:

• FOR THE MASHED POTATOES

  • 2 pounds organic Yukon Gold potatoes, peeled and cubed

  • 1 large head organic cauliflower, cut into florets

  • 1 tablespoon extra virgin olive oil

  • 1/2 cup unsweetened natural plant-based milk (such as almond or cashew milk)

  • 1/4 cup vegan butter or mashed avocado

  • Himalayan pink salt and freshly ground black pepper to taste

  • 1/4 teaspoon garlic powder (optional)

  • Chopped fresh herbs like organic chives or parsley (optional, for garnish)

• FOR THE ROASTED VEGGIES

  • 1 pound organic Brussels sprouts, trimmed and halved

  • 8 ounces organic cremini mushrooms, sliced

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon smoked paprika

  • Natural sea salt and freshly ground black pepper to taste

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Instructions:

1. Preheat oven to 400°F (200°C).

2. Prepare the vegetables: In a large bowl, toss Brussels sprouts and mushrooms with olive oil, thyme, paprika, natural sea salt, and pepper. Spread them out on a baking sheet in a single layer.

3. Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until tender and slightly browned. Remove from oven and set aside.

4. Cook the potatoes and cauliflower: In a large pot, cover organic potatoes and cauliflower with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain the water.

5. Mash the vegetables: Return the cooked potatoes and cauliflower to the pot. Mash them using a potato masher or hand mixer.

6. Add flavor: Stir in natural plant-based milk, vegan butter or mashed avocado, natural sea salt, pepper, and garlic powder (if using) until creamy and smooth.

7. Assemble the dish: In a serving bowl, combine the mashed potatoes with the roasted vegetables. Gently fold them together.

8. Garnish and serve: Optionally, garnish with chopped fresh organic herbs like chives or parsley for a pop of color and freshness. Serve hot and enjoy!

For a richer flavor, roast organic garlic cloves alongside the vegetables, then mash them in with the potatoes and brussel sprouts, ddjust the seasonings to your taste. And enjoy!

Mindfully,

Sam.