The following post was originally featured on Delish Knowledge and written by Alex Caspero| who is part of POPSUGAR Select Fitness.
Now that my morning commute consists of rolling from my bed to the downstairs office| I’m missing one of my favorite things about the morning drive in| podcasts. I subscribe to about a zillion of them and they’re the number one reason that no| I cannot take a photo of my dinner because I don’t have any more room.
The other day| as I was running errands around town| I caught up on one of my favorite foodie podcasts from Bon App¨¦tit. I must have binge-listened to at least 10 episodes confirming my fears that not only could I spend my entire day talking about food| but listening to it as well. I think that’s the hallmark of really great food writing| if I’m driving to the store after hearing or reading about your dish| job well done.
So| as I tuned into BA‘s Thanksgiving podcast two weeks after the actual holiday| I was smitten with the idea of homemade mashed potatoes. They talked about simmering the potatoes| placing them through a ricer and then gently stirring in hot cream and butter. Yes| yes| yes. Suddenly| I couldn’t imagine the idea of not eating mashed potatoes for dinner that night. Thankfully| I had also binge watched enough Food Network over the weekend to know that a vegetarian Shepherd’s Pie was also in my forecast.
The key to these incredibly light and fluffy mashed potatoes is a ricer or food mill. I own a ricer for my gnocchi-making afternoons| but I think it’s one of the easiest gadgets out there to produce the best mashed potatoes. Never again will you suffer from glue-like| lumpy mashers. After a quick run through the ricer| I literally just stir in milk and melted butter. This method is foolproof.
You know how I feel about casserole-y things topped with carbs. In that I love them. Since soup is one of my food groups| it’s only natural that topping a thick| stew-like base with carbs is my idea of the best meal ever. (Um| see also Tamale Pie| Vegetable Stew with Scallion Biscuits).
After reading this report on the myth of easy cooking| I know not to the the E word around lightly. But| for such a fancy looking dinner| this definitely borders on uncomplicated. If you can make soup and mashed potatoes| you can make this.
1 tablespoon olive oil1 cup chopped leeks (can substitute white onion)1 cup chopped carrots1 cup chopped celery3 garlic cloves| chopped1 cup green (or brown) lentils4 cups vegetable broth (I love Pacific Foods low-sodium broth)2 bay leaves1 bundle fresh thyme1 stem fresh rosemary3 tablespoons tomato paste2 pounds yukon gold potatoes| chopped into 1″ pieces1 teaspoon salt1/2-3/4 cup unsweetened soy milk (or other unsweetened flavor)1/4 cup dairy-free butter| melted1 tablespoon chopped parsley1 cup frozen peas