Potatoes. They’re cost effective, satiating, full of vitamins, and can be made a million different delicious ways. At our house, we put these on our table for Thanksgiving instead of the traditional mashed. However, these are good any time of the year and are much easier and less time consuming than the standard mashed. And, go.
I used small yukon dutch baby potatoes. They’re easy to pop in your mouth and they also cook fast. Wash and dry these guys before you get started. Heat a heavy bottom pot and melt the dairy-free butter. Finely dice the garlic and rosemary. Add the garlic to the pan and cook until just fragrant and add the rosemary. Cook for a few more minutes and add the potatoes.
Stir to coat. Add the vegetable stock to pan and cover an simmer while stirring occasionally to prevent browning of the potatoes. They will steam in this flavorful and delicious liquid. Check that potatoes for tenderness and if you need to add more broth, feel free to do so.
Once they are done, before removing them from the pan, add one more tablespoon of butter to coat. Season with salt, pepper, and freshly chopped parsley and pour into a serving dish. Enjoy.
- 4 tbls. Earth balance (or other non-dairy butter)
- 2 tbls. rosemary, diced
- 5 garlic cloves, chopped
- 1 cup. vegetable stock
- 2 lbs. baby dutch potatoes
- salt and pepper to taste
- Heat a heavy bottomed dutch oven pan over medium heat. Add 3 tbls of the butter and melt.
- While that is melting, chop the rosemary and garlic.
- Once the butter is melted, add the garlic to the pan and stir until fragrant. Then add the rosemary and cook for another 40 seconds.
- Toss the potatoes in the pan and stir to coat
- Add the vegetable broth and cover to steam.
- Check occasionally for doneness and steam until just cooked through by testing with a fork or knife.
- When finished, turn off the heat, and add one more tablespoon of butter to coat the potatoes.
- Finish with salt, pepper, and chopped parsley.