This post is sponsored by Silk. This year, I’m partnering with Silk to create and share monthly ideas and recipes celebrating an Earth-friendly, plant-based diet and life – something I’m personally moving more and more toward.
Though I’ve never actually thrown a Friendsgiving dinner, I’ve gotta say I think the concept is pretty brilliant. I mean, there are so. many. amazing Thanksgiving recipes out there.
But the thing is, in my mind Thanksgiving really calls for traditional, time-honored recipes. Maybe one new dish, but if you experiment with the overall menu too much, you might just risk ruining the whole dinner. And that’s a big noooooooo (said wailing, trailing off), at least for control-freak moi.
Enter Friendsgiving. Here’s maybe where you could first try your hand at Veggieducken or a fancy Pumpkin Cheesecake Cake. Because it’s not called Friends(for)giving for nothing, right?! And who knows, maybe the recipe will be so good it’ll make the cut and earn a coveted spot at your more traditional Thanksgiving table.
These Golden Mashed Potatoes seem like they could be a risky addition to the actual meal, but stick with me kid, because they’re really quite worthy of either one this year. Especially if you serve them aside this brown gravy.
An Indian-spiced side actually teams up remarkably well with the more traditional American-themed Thanksgiving recipes. These mashed potatoes feature oh-so trendy turmeric for that brilliant yellow hue, along with cumin and garlic powder.
The aforementioned gravy is flavored with garlic, ginger, and Garam Masala, an Indian spice blend with cinnamon, cloves, and more. Completely fall-ish. Completely Thanksgiving-ish. Completely delicious, uh, ish, especially together.
If you’re not quite sure of the idea of turmeric mashed potatoes, just think of samosas, those delicious spiced potato stuffed pastries. These mashed potatoes taste kind of like samosa filling! Except with no peas or other veggies.
This is a vegan mashed potato recipe, made creamy with Silk unsweetened soymilk and a drizzle of olive oil for richness. That’s all they need! I added a pat of vegan butter, but they are plenty flavorful without it. It’s a vegan holiday side that should appeal to all at your table – meat-eaters too. For real.
Whichever ‘giving you’re cooking for, these Turmeric Mashed Potatoes might just be your new favorite. They are ours (I’m obsessed, truly).
Golden Turmeric Mashed Potatoes
- 3 pounds russet potatoes (peeled (about 6-7 medium potatoes), cut into 2-inch chunks)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt + more to taste
- 1-1/2 - 2 cups Silk Organic Unsweetened Soymilk
- 1/4 cup fresh flat Italian parsley (chopped)
- Vegan butter (optional)
- Fill a large pot 2/3 of the way full with water. Set over high heat. Add potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain and leave potatoes in the colander. Wipe the water out of the potato pan and return it to the burner.
- Set the burner to medium heat. Add olive oil, turmeric, cumin, garlic powder, and salt. Cook, stirring constantly, for about 30 seconds. Reduce heat to low.
- Add the potatoes back to the pan with the olive oil and the spices. Add the soymilk, starting with 1 cup, and, using a potato masher, mash the potatoes in the pan. Continue mashing, adding more soymilk as needed, until the potatoes are your desired consistency.
- Scoop into your serving bowl and top with parsley and vegan butter (if using). Serve.
This is a sponsored recipe and blog post developed and written by me in partnership with Silk, a brand I love and use daily! Thank you for supporting the companies who support Kitchen Treaty.
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