By Emily Letterle
Buttery Herbed Mashed Potatoes
Recipe from Half Baked Harvest
- 5 pounds Yukon gold potatoes peeled and cubed
- 4 cloves garlic peeled and smashed
- Kosher salt
- 1 cup whole milk or heavy cream
- 1 1/2 sticks (12 tablespoons) salted butter, at room temperature
- 8 leaves fresh sage, 6 whole leaves + 1 Tbsp chopped)
- 3 sprigs fresh thyme
- 3/4 cup crème fraîche
- Fresh black pepper
- Chopped fresh chives, for serving
- Put the potatoes and garlic in a large pot of cold water and bring it to a boil. Salt the water and cook for about 20-30 minutes or until the potatoes are tender.
- While the potatoes are cooking, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat. Once the butter has melted, remove from the heat. Let the herbs sit in the warm cream until the potatoes are done. Be sure to remove the thyme sprigs before adding to the potatoes.
- Drain the water from the pot of potatoes and then mash over low heat. Add the herbed cream and crème fraiche.
- In a skillet, melt 6 tablespoons butter and sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves and pour the browned butter into the warm mashed potatoes. Season with salt and pepper to taste.
- Serve the potatoes warm, topped with remaining 2 tablespoons butter, sage, and fresh chopped chives.
Prep time: 20 mins
Cook time: 30 mins
Total Time: 50 mins
Recipe from I love Vegan
1 Tofurkey Roast, thawed in fridge for 24 hours
For the Baste:
3 tbs olive oil
2 tbs soy sauce
1 tbs maple syrup
1 clove garlic minced
1.5 tsp fresh chopped thyme
1.5 tsp oregano
1.5 tsp sage
1.5 tsp rosemary
1 medium sweet potato peeled and chopped
1-2 carrots peeled and chopped
6-10 creamer potatoes halved
For the Gravy (optional):
3 tbs flour
2 cups vegetable broth
Tofurkey Roast and vegetables:
- Preheat oven to 350 F.
- Carefully cut off one end clip of the Tofurkey packaging. Run the Tofurkey roast under warm water as you remove the plastic.
- In a small bowl, prepare the baste by mixing together olive oil, soy sauce, maple syrup, minced garlic, and herbs.
- If cooking the roast with vegetables, toss them with 3 tablespoons of the baste before arranging them in the baking dish.
- Put a piece of parchment paper in the center of your baking dish. This will prevent the vegetables from simmering in the excess baste and makes it easier to reserve the Tofurkey “drippings” for the gravy.
- Place the Tofurkey roast in the parchment paper and cover with half of the baste.
- Cover the baking dish tightly with aluminum foil and cook for 1 hour and 20 minutes. Check after 1 hour.
- Once the vegetables are nearly tender and the tofurkey is golden-brown, pour remaining baste over tofurkey, remove the aluminum foil, and cook for an additional 10-15 minutes. Cook until the vegetables are tender and tofurkey reaches an internal temperature of 165 F. If making gravy, reserve the excess baste of tofurkey “drippings”.
- Use a sharp or serrated knife to thinly slice and serve.
- Heat the Tofurkey “drippings” in a small sauce pan at medium heat.
- Once hot, whisk in 3 tablespoons of flour. Add a splash of vegetable broth if it is too thick to stir.
- Stir constantly and cook for 1-2 minutes.
- Whisk in vegetable broth, slowly, to prevent lumps.
- Simmer until your desired consistency is reached. Keep in mind that the gravy will thicken slightly as it cools.
- Season to taste.
Prep time: 20 mins
Cook time: 1 hours 20 mins
Total time: 1 hours 40 mins