Rosemary-Garlic Mashed Potatoes

[Carmella]

I was sure I'd posted this here but it was on my blog... Ooopsie!

Eureka! My quest for yummy raw taters is finally over!

I've tried my share of 'mashed potato' renditions in the last couple of years, but haven't had much success. The recipes ranged from being just 'OK' to ending up in our dog Kylo's bowl. While most versions call for either cauliflower or parsnip (or a mixture of both), someone on RFC recently drew my attention to Matthew Kenney's recipe using jicama.

Also known as Mexican Potato and Mexican Turnip, the versatility of this root veggie never ceases to amaze me. In fact, just yesterday I was enjoying jicama in Joz's outstanding Lemon Poppy Seed Cake!

Here's my slightly modified version of Matthew's delicious Rosemary-GarlicMashed Potatoes.

Rosemary-Garlic Mashed Potatoes
Adapted from Matthew Kenney's Everyday Raw

Serves 4-6

4 cups chopped jicama
1 1/2 cups cashews
1 teaspoon sea salt
1 teaspoon chopped fresh rosemary (or dried)
1 teaspoon minced garlic
2 teaspoons nutritional yeast
Black pepper, to taste

In food processor, process jicama. Press out excess liquid with a cheesecloth or through a sieve.

Place in high-speed blend with the rest of the ingredients.

Blend till combined. Serve immediately or warm up in dehydrator before serving.

Carmella's Notes:
~ I used a little less cashews than he calls for as I prefer a lighter mixture.

~ I served the potatoes with Cafe Gratitude's Sun burgers, mushroom gravy and a mixed green salad.

If you too are interested to play with jicama a little, check out the other tasty recipes posted here.

[Pirawna]

Okay, this is REALLY good. I made this last night and I did throw in a LOT of extra garlic. And at the last minute I realized it was THYME i had in my fridge NOT rosemary, and my spice cabinet only had an EMPTY bottle of rosemary. So mad. But I used my fresh thyme, which I love as much as rosemary, and they tasted DIVINE. I could have eaten them all in one sitting, but I had to save some to go with my lunch today.

I didn't have any cheesecloth so I mashed them while they were in a colander a few times. They could have been more dry, but. Next time.

[Pirawna]

Yea, so the last half of my jicama that was meant for the lemon poppyseed cake...um...ended up being more garlic jicama mashers. My lunch yesterday was sooooo good with a big dollop of raw chili on top of the mashers, that I had to go home and immediately make more mashers and chili.

[STB]

Did you use rosemary this time, or did you just stick with the thyme? I'd like to try it with garlic chives instead of the garlic and rosemary.

[Pirawna]

I still have all kinds of fresh thyme, so I used that again and also added lotsa parsley this time. I like the look of the pretty green flecks in it.

Chive would be great in this!

[Carmella]

Oh my, garlic & chives sounds fabulous! *drooling* I'll try this combination next time I make these.

[Velvet]

Made it -- very good

[rawredbone]

I have been living off of this for two weeks now

[malilies]

I made this for dinner tonight and I have to say these are delish

[Pirawna]

Whip up some Warm me Up Chili to throw on top. If thats not comfort food, I don't know what is.

[J.o.y.c.e]

I just got Matthew Kenney's new book last week and made these "mashed potatoes" for my husband who's rather picky when it comes to raw food or healthy food for that matter. He loved them!! They are the closet thing I've come to for a good substitute. I highly recommend them for Thanksgiving. I'm traveling this year so I'm not sure how they would fare during a 3 hr drive but if you're staying home and making food, they would be a super choice.

[Pirawna]

They would fare pretty good for a three hour drive. I bring them to lunch and forgot to put them in the fridge one day. They remained in my office until lunch time where I gently warmed them in the toaster oven. They were great.

[J.o.y.c.e]

Oooh that's good to know about them sitting out for a while and still tasting good! So I could travel with them! Yay! Thanks!

[Patricidelight]

These are Phenomenal. I made them last night for dinner with a marinated Portabella and some mushroom gravy and it is seriously the best thing ever. I was so happy there were leftovers for lunch for today and still have more jicama to make more! OH my!!!!!

[Carmella]

Patrici!!!

So nice to see you around RFC! Welcome to our fammunity!

I love love these too! Aren't they just THE best raw version of taters you've ever had?

Awwwww, how sweet that you're using the photo of us as your avatar.