During the holiday season, sides have always been my absolute favorite. Nothing is better than mashed potatoes & gravy, savory stuffing, roasted sweet potatoes and, of course, pies! So, for the next couple of weeks, we will focus on some delicious, lighter and slightly more nutritious versions of Thanksgiving sides. We will be using vegan butter, sneaking in a little butternut squash and using non-dairy milk for delicious, creamy mashed potatoes.
6 medium russet potatoes (peeled and cubed)
1 small butternut squash (peeled and cubed)
6 cups hot water (or enough to cover vegetables)
2 bouillon cubes (I used Edward & Sons Not-Chicken Natural Bouillon Cubes)
1/2 tsp granulated garlic powder
4 tbsp butter (I used Melt Organic - Rich & Creamy Butter http://meltorganic.com)
1/4 cup non-dairy milk (I used cashew milk- see link for the recipe below) https://i.pinimg.com/originals/e5/ee/20/e5ee207b68c405c63f671d25f9072ce0.png
Salt & pepper to taste
1. Put potatoes and butternut squash in a pot.
2. Add hot water to cover potatoes and squash, then add bouillon cubes. Cover and cook at medium heat for 30 minutes or until both are tender.
3. Drain excess water.
4. Add butter, granulated garlic, mix and smash with a potato masher (or a fork!)
5. Add milk. Mix well.
6. Add salt & pepper to taste.
7. Serve and enjoy!