Chunky Mashed Potatoes with Fresh Herbs

 Chunky Mashed Potatoes with Fresh HerbsThis is my entry to this week’s Weekend Herb Blogging, hosted by Joanna of Joanna’s Food.

Tonight we finished up the French Fingerling Potatoes that came in our CSA delivery last week. I made chunky mashed potatoes with fresh herbs – oregano and rosemary that also came in our weekly delivery.

Fingerling potatoes are so called for their narrow, finger-like shape. There are many varieties – the French type is slightly reddish with a very thin skin. For this reason, I chose to keep the skin on when I cooked them. The skin is tender and flavorful; it also adds fiber. Fingerlings should be kept in the refrigerator before use as they’re slightly more delicate than regular baking potatoes. My research says that fingerlings are very versatile and can be boiled, baked, grilled, or roasted – and are especially good in potato salads.

I found these French Fingerlings to be sweet and smooth – this coming from someone who doesn’t even like potatoes! This recipe is easy to whip up, and you can customize it as you like. Bobby and I like chunky mashed potatoes, so I mashed them with a fork. If you prefer a more creamy mash, puree the potatoes with a blender instead. We also adore herbs and spices, so I used a lot in this recipe! You can modify the spices to suit your own taste.

Chunky Mashed Potatoes with Fresh Herbs (VEGAN)

 Chunky Mashed Potatoes with Fresh HerbsIngredients
2 cups quartered and washed fingerling potatoes
1 teaspoon salt
1/2 cup soy milk (preferably unsweetened)
1 tablespoon freshly dried oregano, crumbled
2 teaspoons freshly dried rosemary, also crumbled
salt and pepper, to taste

Directions
1. Place the chopped potatoes in a pot; cover with cold water and add the salt. Bring to a boil and cook until the potatoes are tender and can be pierced with a fork.
2. Reduce heat to low and drain the potatoes. Add the soy milk and herbs. Stir until the soy milk is hot. At this point you can either mash with a fork (my option) or blend with a hand-held mixer. Mash or cream the potatoes until you get your desired consistency.
3. Season with salt and pepper, to taste!

6 Comments on Chunky Mashed Potatoes with Fresh Herbs

  1. Melissa
    17 June, 2008 at 7:09 pm (7 years ago)

    ooh – that looks delish AND easy!

  2. Kelly T
    18 June, 2008 at 12:57 am (7 years ago)

    wow, im not sure why but I NEVER thought of adding veggies to mashed potatoes…im definately going to give this a try. Thanks for the idea!

  3. loveofoats
    18 June, 2008 at 1:22 am (7 years ago)

    Ahhhhhhhh I SO want to try this… isnt mashed potatoes the most comforting food ever?

  4. Joanna
    18 June, 2008 at 9:41 am (7 years ago)

    This looks great … not so much mashed as bashed. Thanks for a terrific new idea

    Joanna

  5. lulu
    19 June, 2008 at 5:00 am (7 years ago)

    I love fingerlings- and I’m not a big potato person. I used to frequently cook them in culinary class. They have a nice snap when you bite into them!

  6. Jude
    28 June, 2008 at 6:07 pm (6 years ago)

    There’s always a new way to enjoy mashed potatoes. I’ve never tried it with soy milk before