I made these mashed potatoes for Thanksgiving this year and they were amazing! They pack in a lot of protein due to the added lentils.
1 pound Yukon Gold potatoes, washed and roughly chopped
1/2 cup dry lentils
1 cup vegetable broth
2 cloves garlic
1 tablespoon fresh rosemary
2 tablespoons vegan margarine
1 1/2 teaspoon sea salt
Freshly ground black pepper, to taste
Ground paprika and rosemary for garnish
- Into a large pot, add chopped potatoes. Fill pot with water until potatoes are covered. Bring to a boil, then reduce heat to medium-high and cook for about 20 to 25 minutes until fork-tender. Drain potatoes.
Meanwhile, rinse and drain lentils. In a medium-sized pot, add lentils and vegetable broth. Bring to a boil, stir, and reduce heat to medium. Simmer for about 15 minutes, uncovered, stirring frequently until water is absorbed and lentils are fully cooked.
In a food processor, add garlic and rosemary and process until finely chopped. Add potatoes, margarine, and lentils and process until mostly smooth. Add salt and pepper to taste. I also added dairy-free milk to make it smooth. Serve with paprika sprinkled on top, a pat of vegan margarine and rosemary. I added tofurky gravy on top:) Enjoy!
*Revised recipe from www.vegnews.com