The secret's in the dressing. . . and thanks to that one special ingredient (HORSERADISH!) plus some simple fresh herbs, you may just find these sweet herby mashed potatoes replacing all of your dinners' starchy sides. We're using japanese sweet potatoes here -- they have a purple/redish skin, white flesh and a fluffy texture (which makes them great for mashing). Though the sweetest is subtle, if you'd like more of a classic taste, easily replace the japanese sweet potatoes with russet, gold or red potatoes -- then add the dressing!
Follow along with me HERE
INGREDIENTS
Serves 4
for the potatoes:
4 medium-sized Japanese sweet potatoes
4 cups of water
Dash of salt
1/2 cup almond milk, warm
for the dressing:
1/4 cup of olive oil
2 tbl of freshly-squeezed lemon juice
heaping 1/2 tsp of horseradish*
1 tbl of fresh dill
2 tbl of chives
Salt + pepper to taste
DIRECTIONS
1. Peel the skin off of the potatoes entirely and cut them into about 1-inch pieces
2. Add the potatoes to a pot and pour about 4 cups of water over them, making sure they are fully covered. Add in a dash of salt and bring the potatoes to a boil on the stove
3. Whisk together olive oil, lemon juice, dill, chives, horseradish and salt + pepper
4. Once the potatoes are boiling, turn the heat down to low/medium and let potatoes simmer for about 20-25 minutes, until tender - you should be able to easily pass a fork in and out of them
5. Drain the potatoes in a colander and let cool for about 5 minutes
6. Transfer to bowl and mash with fork or masher. Add in warm almond milk and continue mashing
7. Pour the dressing over the potato mash and mix until fully incorporated. Add salt + pepper to taste
*I love Holy Schmitt's Horseradish traditional horseradish here -- all-natural & preservative-free!
