It’s that time of the year again: the season of good eats! With Thanksgiving just a couple of days away, we thought to share some recipes that are delicious, easy to prepare – and healthy!
Todays recipe is a Thanksgiving side dish: Hummus Mashed Potatoes. It’s a perfect dish for those who may be looking for a lighter variation of this classic staple, yet do not want to forego the dish’s creaminess. Instead of using lots of milk (if desired, you could substitute with non-dairy milk to make it vegan), this recipe calls for hummus which lends the dish the creaminess we crave when indulging in homemade mashed potatoes – right?
Hummus Mashed Potatoes; Serves 4-6
Prep time: 5 minutes
Cook time: 30 minutes
- 3 lbs. Yukon gold potatoes
- 1/4 cup (4 Tablespoons) butter*
- 1/4 cup milk*, warmed
- 2 cups favorite hummus, homemade or store-bought
- 1/2 tsp. salt (or more to taste)
- 1/4 tsp. freshly-cracked black pepper
- optional garnish: chopped fresh Italian parsley, lemon wedges, extra drizzle of olive oil
Peel the potatoes if you would like, and cut them into large chunks, roughly the same size. Immediately add to a large stockpot and fill with water until the potatoes are covered. Bring to a boil over high heat. Then reduce heat to medium and simmer for 20-30 minutes, or until a fork will go gently through the potatoes. Remove from heat and drain the water.
Then return pot to the burner and use a potato masher to mash the potatoes until smooth. Then turn off heat, and add in butter, warmed milk, hummus, salt and pepper. Stir until combined. Season with additional salt and pepper if needed. And if you want creamier mashed potatoes, feel free to add in more warmed milk until they reach your desired consistency.
Serve warm, topped with optional garnishes if desired.
*Feel free to use vegan butter and non-dairy milk to make this recipe vegan.
**Different kinds of hummus will perform differently in this mash, based on their thickness, flavor, saltiness, etc. So feel free to tweak the recipe — add in more/less hummus, more/less milk, salt, etc. — until it works with your kind of hummus.
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