Tag: potatoes

Potato Smash Up

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Potato Smash Up

A few simple tweaks give this recipe a leg-up over the regular mashed potato competition.

Ingredients:

  • 2 sweet potatoes
  • 2 russet potatoes
  • 2 cups frozen butternut squash
  • 1/4 cup Earth Balance butter
  • 1 cup plain non-dairy milk
  1. Peel and cube the sweet potatoes and russets. Place in a pot filled with water and bring to a boil. Add the butternut squash, then continue to cook for 20 minutes, until very tender.
  2. Drain and return the vegetables to the pan. Add the butter and mash with a potato masher to desired consistency. Stir in the milk and heat through before serving.

Traditional Potato Salad

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Traditional Potato Salad

Sweet potatoes add a fun pop of color to this otherwise standard potato salad.

Ingredients:

  • 4 russet potatoes
  • 2 sweet potatoes
  • 1/2 cup fresh green peas
  • 1/2 cup vegan mayonnaise
  • 2 chopped green onions
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  1. Peel and chop the russet and sweet potatoes. Place in a large pot and cover with water, then bring to a boil. Stir in the peas; reduce heat and simmer for 20 minutes until the potatoes are very tender. Drain and transfer to a large bowl.
  2. Stir in the mayonnaise, green onions, salt, and black pepper. Chill until ready to serve.

Roasted Potato Rounds

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Roasted Potato Round (1)

Way healthier than potato chips, but fantastically yummy, this recipe is a great way to get babies to eat potatoes if they don’t like them mashed.

Ingredients:

  • 3 red potatoes
  • 2 tablespoons olive oil
  • Sprinkle of salt
  1. Peel the potatoes and cut into thin slices. Arrange in a single layer on a baking sheet.
  2. Drizzle with the olive oil and sprinkle lightly with salt. Bake at 475 degrees F for 13 minutes.

Veronika loves that she can hold these by hand for delicious nibbling!

Roasted Potato Round (2)

Cheesy Baked Potatoes

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Cheesy Potato (2)

Potatoes have been a hard sell for my three-year-old… until this recipe, that is!

Ingredients:

  • 4 russet potatoes
  • 1 bunch broccoli (about 2 cups florets)
  • 1/3 cup plain non-dairy milk
  • 1/4 cup vegan mayonnaise
  • 2 tablespoons Earth Balance butter
  • 1/2 teaspoon salt
  • 8 tablespoons shredded Daiya cheddar
  1. Cook the potatoes in the microwave or oven until very soft. Let cool, then cut in half and scoop out the flesh into a bowl, leaving 1/4-inch thick shells. Set aside.
  2. Meanwhile, steam the broccoli for 5 minutes, until tender. Drain.
  3. Add the broccoli to the bowl with the potato flesh, along with the milk, mayonnaise, butter, and salt.
  4. Divide the broccoli mixture evenly among the 8 potato halves. Top each half with 1 tablespoon cheddar.
  5. Bake at 350 degrees F for 25 minutes. Let cool slightly before serving.

Cheesy Potato (1)