With the winter weather in full effect here in Canada all I want is bowls of comfort. Something to ‘warm my bones’ as my mother would say! And what could be better than a creamy rich mashed potato recipe! Like a hug in a bowl!Jump to Recipe
So, as usual, this addition tot he mash was a kitchen experiment gone right! I was developing a Shepard’s pie recipe (coming this week!) and I was planning on adding red lentils to the ‘meat’ base. Well, I totally overcooked the lentils! And I try not to waste food so I was a bit upset.
I figured Micah and I would just eat it for lunch but when I tried to scoop it out it literally turned to mush! I cooked it for too long and didn’t add enough water for what I wanted. BUT, as I stood there looking at this failed attempt I realized maybe it would work with the mashed potatoes I was making for Shepard’s pie.
So I added 1 cup to 3 cups of the mashed potatoes (to see if it worked) and it turned out super delicious, still very creamy and now with a protein source added in. Considering all Micah wanted to eat for lunch was the mash I didn’t worry too much, BAM parent win moment!
Depending on the potato you choose it will greatly affect the creaminess and texture of your mashed potato recipe. I personally like Yukon gold (yellow) or russets potatoes best. You can read a bit about common mistakes made when mashing potatoes in this article written by Good Housekeeping.
Some best practices are
When you are cooking the red lentils make sure to overcook them slightly. Using my instant pot I cooked them for 15 minutes with a ratio of 1:3 cups of lentils and water. On the stovetop keep the same ratio but check often to make sure they don’t burn. It should take roughly the same amount of time, about 20-25 minutes.
You will know they are ready because when you run a spoon through them the lentils will easily mash together. Then you can simply add them to your potatoes to mash together. So good!
Yes, you can totally make an oil and butter-free mash and still have it come out creamy and delicious. I actually made half of this recipe butter-free because my mother-in-law is allergic to nuts. She came for dinner and the vegan butter we use is made from fermented cashews.
To make it butter-free, simple save some of you potato water and add it back in as you mash. You won’t need a lot just enough to get it to mas well. I also suggest adding in more herbs like oregano, thyme or rosemary to help build the flavor up. Since you won’t have the butter to help.
NOW ON TO THE RECIPE! For more easy plant-based family recipes check out these delicious meal ideas
Alright now on to the recipe and thank you for reading 😉 If you make this recipe please like and comment, that would mean a lot to me! And tag me (@at.my.table) with your re-creations so I can share it over on Instagram!
Until then, tchau
Creamy and herbie this red lentil potato mash is the perfect easy family side dish. It has a lovely texture and is high in protein thanks to the addition of the red lentils.
See notes at the bottom for an BUTTER and OIL FREE version
5 medium yukon gold potatoes
3/4 cup dry red lentils (2 cups cooked)
2 tbs dry oregano
1 tbs garlic powder
2 tbs vegan butter
salt to taste
*reserve some of the potato water