Roasted Mashed Potatoes
Prep: 15 minutes Cook: 30-45 minutes
This is just in time for the holiday season. These potatoes are so flavorful they don't even need gravy!
- 8 cups unpeeled red potatoes, cubed
- 1/2 - 1 cup vegetable broth
- 2 tsp fresh rosemary, crushed
- dash salt
- several twists freshly ground pepper
- 1/2 cup water
- 1/4 cup green onions, chopped
- 1/2 tsp garlic, minced
- 1 cup tofu sour cream
Preheat oven to 425 degrees.
Place the potatoes in a non-stick baking pan, toss with 1/4 cup of the broth, the rosemary, salt, and pepper. Bake for 15 minutes, add another 1/4 cup of broth, toss well and bake for another 15 minutes. Check occasionally to make sure they don't dry out. Add extra broth if necessary. Test potatoes for doneness by piercing with a fork. If they do not seem soft, add another 1/4 cup of broth, toss again and continue to bake. Potatoes are usually done in 30 to 45 minutes.
Meanwhile, combine remaining ingredients in a large bowl. Add cooked potatoes and mash with an electric beater or hand potato masher, adding more hot water if necessary to reach desired consistency.
The recipe for tofu sour cream is in Dips & Spreads. Dried rosemary may also be used, although you will only need about 1/2 the amount.