Crunchy vegan mashed potatoes with chimichurri. These mashed potatoes are baked and served with homemade chimichurri made with fresh parsley. Vegan recipe gluten free nut free soy free
Ingredients1.5 lb pommes de terre grelots , yukon gold or white or mix, see the notes for les pommes de terre de taille régulière < span class=" wprm-recipe-ingredient -amount">1 à soupe huile , huile d’olive ou carthame biologique ou beurre végétalien fondu1/2 tsp span> < span class="wprm-recipe-ingredient-unit-system wprm-recette-ingrédient-unité-system-2">(0, 5 cc ) big sel< /li>1/2 càc (0.5 cc ) fraîchement moulu poivre noir belonging-without-effort>
Cook the potatoes: Place in a pressure cooker with enough water to cover the potatoes . Close the lid and pressure cook for 6 minutes, allowing the pressure to release naturally.
Sauce: Add potatoes and tap water (about 1 inch above the potatoes) to a saucepan. Bring to a boil over medium heat. Continue cooking 25 minutes or until tender.
Let the potatoes drain for 5 minutes. Brush oil on a baking sheet, place potatoes on top, and mash with a fork or potato masher to about 1/4 inch thick.
Brush the potatoes with oil. Salt and pepper generously. (You can also add chopped garlic and herbs). Bake at 205°C for 25 to 30 minutes.
In Meanwhile, in a food processor or blender, process the chimichurri ingredients with a few tablespoons of water until coarse. Season with salt and lime and adjust the taste.
Remove the potatoes from the casserole dish and serve hot with the chimichurri.
Prepare: Boil the potatoes, flatten, cool and store in the refrigerator for up to 3 days. Prepare the chimichurri and refrigerate in a covered container for up to 3 days
Share With Your Friends!!