Thanksgiving Taters....Oh Yeah, Baby!

Thursday, November 18, 2010

With Thanksgiving just around the corner, I’ve started experimenting with different dishes that I want to make on the *big* day. Well, a few weeks ago, I saw a recipe posted by The Veggie-Full Kitchen that I KNEW would be on the list! I love chunky. I love creamy. I love potatoes. And honestly, what Thanksgiving celebration is complete without overloading on the starches?! This recipe was super simple and way easy and not to mention delicious. In the few weeks since this recipe was posted, I have made it twice, and cannot wait to make it again for Tofurky Day. So enjoy!

Chive and Cream Cheese Smashed Red Potatoes by the Veggie-Full Kitchen
2 1/2 pounds red potatoes, washed and cubed
water for boiling
salt to taste
1/4 cup chopped fresh chives
4 ounces Tofutti Better Than Cream Cheese (I used their garlic and herb flavored when I made it for an extra oomph)

1. Boil the potatoes in a pot of water for 10-15 minutes or until they are tender. Check with a fork.
2. Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix. You could use a potato masher, but like I said, "I like 'em chunky".
3. Salt to taste.

Seriously simple. Seriously delicious. Try this one now. You won’t regret it!

Really, how can you resist chunky, yummy goodness like this?!


Jaime said...

Those look so good! Do they have a trans fat free version of the garlic and herb better than cream cheese where you are? The only flavor I can get here that is trans fat free is the plain. The garlic and herb is definitely really delicious though! I'll have to splurge and try these! :)

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