Mashed Potatoes With Green Beans



Potatoes

Ingredients

6-8 medium yukon gold potatoes (if large, cut in half)*

1 1/2 tsp sea salt (divided)

1/2 tsp ground black pepper

5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*

3-4 Tbsp vegan butter (such as Earth Balance // melted/softened)

1/4 cup fresh chives (for topping)


Instructions

Place potatoes in a large saucepan or pot and cover with water.


Bring to a light boil over medium-high heat


Add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size)


Cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.


While the potatoes are cooking…

Chop up chives, garlic and measure butter, salt, pepper


Back to potatoes…

Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.


Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.


Add in butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.


Lastly top with chives, stir and serve as is or with your favorite gravy (or mushroom gravy!)


Green beans

Ingredients

1 pound fresh green beans, trimmed and snapped in half

3 tablespoons butter

3 cloves garlic, minced

2 pinches salt to taste

Lemon juice or lemon pepper


Instructions

Place green beans into a large skillet and cover with water; bring to a boil.


Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes.


Drain water, then add butter to green beans

Keeping on medium-low heat, cook and stir until butter is melted, 2 to 3 minutes.

Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes.


Season with lemon pepper and salt.


**This recipe is from Mindful Ways Village School Winter Menu**

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