Happy Sunday all! Despite having a stats lab assignment due and a lot of grading to do, I am excited for this week. We did our usual grocery shopping trip yesterday and we were able to get some awesome fresh produce which is always uplifting for me. Good food will get me through this week.
I got a beautiful batch of small red potatoes from the farmer’s market and wanted to use them in a way other than mashed potatoes. I opted for a favorite of mine: mashers. I decided to season them with something a bit more daring than usual: garlic and mustard. Odd combo? Yes. Delicious? Yes.
Give these a try and you won’t be disappointed. They also make for a pretty presentation.
I served the mashers with a meatless and soy-free Turk’y roast that I got from the hippie store I frequent.
D-Money was wanting some meat and this was our way of meeting in the middle. It was our first time trying it and we were pleasantly surprised. I made a vegan gravy with mushrooms to go on top of the roast and it is it turned out to be quite the romantic Saturday dinner in for us.
The recipe below is for the mashers. I hope you give them a try and enjoy them as much as we did.
batch of small red potatoes (about 15)2-3 cloves of minced garlic 1 tablespoon of yellow mustard3 tablespoons melted earth balance butter2 tablespoons vegetable oilfew splashes of Worcestershire sauce salt and pepper
Clean the potatoes but do not remove the skin. Boil well salted water in a large pot. Boil the potatoes. Preheat oven to 425 degrees. In a large mixing bowl add in the melted butter, vegetable oil, minced garlic, mustard, Worcestershire sauce and salt and pepper. Whisk and taste. Add more salt and pepper if needed. Remove the potatoes from heat after about 15-20 minutes of boiling (you should be able to pierce them with a fork). Drain and allow to cool. Place the cooked potatoes in the mixing bowl with the garlic and mustard mixture and liberally coat the potatoes with the mixture. On a cookie sheet, place the coated potatoes and using your hands, firmly press down until they are semi-mashed. Repeat process with the remaining potatoes. Top the mashed potatoes with the leftover garlic and mustard mixture. Sprinkle salt and pepper on top if you desire and place in the preheated oven for 15 minutes. Remove from heat and place the potatoes on a serving platter and enjoy!
We concluded our Saturday night with a couple of hours of climbing and then had a movie night that included The Matrix (I may be the only person on the planet who hasn’t seen it) and Frankenweenie (super adorable, a little dark and very sad). It was a great and relaxing Saturday night.