Better than Mashed Potatoes with Seared Chilis

Better than Mashed Potatoes with Seared Chilis

This recipe is better for you than traditional mashed potatoes because its low carb ingredients leave you feeling light and energized. This dish tastes best hot and fresh, so plan to eat what you make on the same day you prepare it.

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Course: Main Course, Side Dish

Cuisine: American

Keyword: Seasonal, Vegan, Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 191kcal

Author: Talya Lutzker

Equipment

Large pot

Ingredients

Mashed Potatoes

4 cups cauliflower florets, roughly chopped
1 cup red potatoes, chopped
1 cup rutabaga or turnip, chopped
4 cloves garlic, peeled and smashed
2 Tbsp ghee or butter
1 tsp Kosher salt
1 tsp rosemary, fresh or dried
1 tsp thyme, fresh or dried
½ tsp marjoram, fresh or dried
1 Tbsp olive oil
¾ cup fresh parsley, basil, or tarragon, minced
½ tsp ground black pepper

Seared Chilis

1 Tbsp olive oil or ghee
6 green chili peppers, slit down the center
½ tsp Kosher salt
½ tsp lemon juice

Instructions

Mashed Potatoes

Roughly chop 4 cups cauliflower florets, 1 cup red potatoes, 1 cup rutabaga or turnip, and 4 cloves of garlic. Place in a large soup pot and cover with water. Bring to simmer and cook until rutabaga is basically falling apart.
Drain the vegetables and return to the pot. Add 2 Tbsp ghee or butter, 1 tsp Kosher salt, 1 tsp rosemary, 1 tsp thyme, and ½ tsp marjoram. Use a potato masher or immersion blender to process the vegetables until they are smooth and creamy
Stir in ¾ cup parsley, 1 Tbsp olive oil, and ½ tsp black pepper. Season to taste with more salt

Seared Chilis

Preheat a frying pan over medium-high heat and add 1 Tbsp olive oil or Ghee. Add 6 green chili peppers, slit down the center, and ½ tsp Kosher salt.
Cook until the chilis soften and turn brown on all sides.
Remove from the heat and toss with ½ tsp lemon juice.

Nutrition