Wednesday, October 19, 2011

Mashed Potato Casserole

It is funny sometimes the way things come together. This casserole is a result of some odd coincidences. Recently,while on Twitter I received a tweet from a company that manufactures dried potato flakes. You know, the kind that come in a box that make mashed potatoes. It was a recipe using the potato flakes, heavy cream and butter. Strange.
















I have never really liked mashed potatoes out of a box (though I do use the potato flakes in cooking for other purposes).Oddly  enough, Mr. Meat and Potatoes loves them. In fact, when we first met he would often have those god awful boxed mashed potatoes for breakfast, or as a meal prior to a night out at the bars.
















Almost in parallel to receiving this recipe tweet my cousin posted to my Facebook wall.  She said:

"I think that you should stop calling Jon 'Mr. Meat and Potatoes' and start calling him 'Mr. Meat and Artificial Potato Flake Product'."

This made me laugh and as it all seemed too oddly coincidental I decided I needed to veganize the recipe that the Idaho Potato Flake folks sent me. And, I just could not bring myself to use the boxed potatoes- I used the real deal.

Mr Meat and Artificial Potato Flake Product loved it. And ironically, he ate it for breakfast.

Mashed Potato Casserole

10 medium red bliss potatoes peeled and cut into chunks
1/2 cup Non Dairy Coffee Creamer (I used So Delicious Coconut Original)
1/2 cup vegan sour cream (I used Tofutti brand)
3 tbsp fresh chives, chopped
2 cloves garlic, minced
Salt and pepper to taste
4 tbsp Earth Balance Vegan Buttery Spread, 2 of them melted

Preheat oven to 450 degrees.

Place the potato chunks in a pot of boiling water and cook until they are fork tender- about 30 minutes.Drain potatoes in a colander. Set aside.

In a large bowl mix the non dairy creamer, sour cream garlic, chives, the 2 tbsp of non melted Earth Balance, salt and pepper. Add the potatoes. Mix all ingredients together with a hand masher or mixer but do not whip them completely smooth.

Fold in the chives.

Put potato mixture into a lightly greased casserole dish and brush the top with the two tablespoons of melted Earth Balance. Place in the oven at 450 degrees for about 30 minutes or until the top is a nice golden brown. Allow to cool about ten minutes before serving.


7 comments:

  1. This looks like such a good comfort food meal!

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  2. I agree with what Mandee said! This looks like the perfect autumn dish!

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  3. Looks great!
    Do you think that I could use coconut or rice milk in place of the creamer (I could mix with flour if I had to for a thicker consistency) and could I use coconut milk yogurt in place of the tofutti sour cream?
    No egg, no dairy and no soy here!

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  4. What do you do with the 2 tbsp of melted Earth Balance?

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  5. Sorry for the omission on the melted butter- I corrected it- that gets brushed on the top of the potatoes once you put them in a greased casserole dish.

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  6. Such a cute post Lee - made me smile.

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  7. Erin- yes ,I think all your ideas would work!

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