While looking out my kitchen window the other day, I noticed our rosemary was the only herb that was withstanding the winter. The rosemary started to call me, so I put my boots on, went outside, and picked some of the healthier twigs. Thinking of what to make, I started boiling some red potatoes and added a couple of fresh rosemary twigs to the boiling water. After the potatoes were thoroughly cooked; I had a bite to see if they tasted anything like rosemary. There was a hint of rosemary flavor, in which I knew, I had to add more to make the potent herb flavor standout.
Lastly, I added unsweetened almond milk and a couple of tablespoons of vegan butter for a creamy mash! These mashed potatoes were a hit, and they can be the perfect side for where your dinner calls for it! I hope you all love it!
Until next time friends, Namaste. ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂
Rosemary Almond Mashed Potatoes
6-ingredient Rosemary Almond Mashed Potatoes that are fluffy, creamy, and flavored with rosemary! A perfect side to any dinner meal!
- 3 cups red potatoes cubed
- 1 tbsp olive oil
- 2 fresh rosemary sprigs
- 1-2 tsp fresh rosemary minced
- pinch of salt and black pepper plus more to taste
- 2 tsp vegan butter
- 1/2 cup unsweetened almond milk*
Peel the bad parts of the red potato skins and cut the potatoes into cubes. Add the potatoes to a pot and cover with water.
Add a pinch of salt and black pepper, 2 fresh rosemary twigs and give it a quick stir. Add olive oil on top (do not stir; this will reduce the foam when cooking).
Bring the water to a boil over medium-high heat and cooked the potatoes until tender and easy to pierce with a fork.
Once thoroughly cooked, remove from the heat, discard the rosemary twigs and water. Add the potatoes to a medium-size bowl and mash with either a fork or masher.
Add vegan butter, almond milk, freshly minced rosemary and continue mashing. Taste and add additional salt and black pepper as needed. Serve immediately.
* Start off by adding 1/4 cup of almond milk to your mashed potatoes at a time until desired creaminess.