It is important to have healthy versions of comfort food on hand at all times. There are lots recipes out there, and we all have our favorites, but mine are starchy mashes. During the colder months, I have at least one of these waiting for me in the fridge at any given time.
Prepared ahead of time, these dishes will round out a meal quickly, or they simply make a great, easy snack.
Cauliflower Mashed Potatoes.
This recipe is a delicious, lighter version of regular mashed potatoes. The more cauliflower used, the lighter it feels when eaten.
- ½ head of cauliflower, chopped into 1-inch pieces.
- 2 lbs. of potatoes, peeled and diced.
- ¼ cup to ½ cup of unsweetened plant-based milk. (Unflavoured ones are better.)
- Any preferred spices such as rosemary, garlic or a blend of your choice.
- Salt and pepper.
- Steam the cauliflower until soft, and then blend in a food processor or blender and set aside.
- Boil the potatoes until soft, drain, and then mash the potatoes with a potato masher.
- Starting with 1/4 cup of milk, combine this with the potatoes and cauliflower and mix. Add more milk as required.
- Add salt, pepper and any other seasonings you enjoy.
Butternut Squash Mash.
There are so many things I love about this dish. The slight sweetness in the butternut squash, the delicious taste of sage, and of course—it’s a mash!
- 1 butternut squash, peeled and chopped into 1 inch pieces
- 1/3 cup of plant based milk (I use coconut milk.)
- 1 Tbls of fresh sage, chopped
- Salt and pepper to taste
- Steam the butternut squash until tender.
- Mash the butternut squash until smooth or only small lumps are left.
- Add the remaining ingredients and mix well.
Baked Sweet Potatoes.
I’m cheating a little, as this isn’t really a mash. However, once cooked, the potatoes open up to reveal a lovely consistency inside. Out of the three, this one is my favorite. I often bake several potatoes at once and put them in the fridge for the week. They become super sweet and perfect for a quick, easy breakfast. I rarely add anything to them, and just eat them plain.
- Sweet Potatoes (I usually bake 2-5 at a time)
- Heat the oven to 350 °F.
- Scrub the sweet potatoes, and cut any dark spots off of them.
- Cut a shallow cross on the top of each sweet potato, and place them on a baking sheet.
- Bake until soft and oozing the sticky brown, natural sugar. I usually bake for 1½ hours and up to 2. The softer the sweet potato the more lovely it is on the inside.
Author: Nicole Marchant
Image: Instagram @wholefoods
Apprentice Editor: Emma Toms // Editor: Yoli Ramazzina