Introduction
Take your holiday mashed potatoes to the next level with this creamy and flavorful mukimame twist. Packed with nutrients and a subtle green hue, this dish adds a unique and festive element to your holiday spread while keeping the comforting appeal of traditional mashed potatoes.
Ingredients
- 1.5 pounds potatoes (Yukon Gold or Russet)
- 1 cup cooked mukimame
- 2 tablespoons butter or olive oil (use vegan butter for a dairy-free option)
- 1/2 cup milk or plant-based milk
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
Instructions
- Cook the Potatoes:
- Peel and chop the potatoes into large chunks.
- Boil in salted water until tender (about 15-20 minutes). Drain and set aside.
- Prepare the Mukimame:
- Boil the mukimame in water until tender (5-7 minutes). Drain and blend into a smooth paste using a food processor. Add a little water if needed for consistency.
- Mash the Potatoes:
- Mash the cooked potatoes with butter and milk until creamy.
- Combine Ingredients:
- Stir in the mukimame paste, garlic, parsley, and chives. Mix well and season with salt and pepper to taste.
- Serve:
- Transfer to a serving bowl and garnish with extra parsley or chives.
Why It’s Festive
The light green color from the mukimame adds a unique touch to this classic side dish, making it perfect for a holiday table. The fresh herbs enhance the flavor and presentation.