Mashed potatoes are always a side-dish crowd-pleaser. This recipe kicks it up a notch – your family and friends will not be able to resist my creamy rosemary garlic mashed potatoes!
Did you know that potatoes are one of the most healing foods?
Most people think they are doing something bad for their health when they indulge in mashed potatoes…and if they are indulging in your standard mashed potatoes filled with butter and cream, that is bad. However, while this recipe may taste like you are indulging, you are actually helping your body heal.
Potatoes
Yes, the potato, despite the bad rap it has gotten throughout the years, is actually an incredibly healing food!
The truth is, it is what people add to the potato that has made them so bad for us. Most people add toxic oils, cheese, butter, milk and cream to potatoes. This combination of fat plus glucose creates insulin resistance and feeds every type of cancer.
In fact, the entire potato, skin included, is beneficial for our health.
Potatoes are particularly high in Lysine in its bioactive form. Lysine fights cancers, liver disease, inflammation, and viruses such as Epstein-Barr (EBV) and shingles. Furthermore, potatoes will help ward off liver disease, strengthen your kidneys, soothe your nerves and digestive tract, and reverse Crohn’s, colitis, IBS, and peptic ulcers – all of which result from viruses that the Lysine helps destroy.
In addition to the Lysine, potatoes are also rich in potassium, vitamin B6, and other amino acids. Not only are potatoes antiviral, but they are also antifungal and antibacterial and contain nutritional cofactors and enzymes as well as bioactive compounds which help prevent you from getting too stressed out. As brain food, they also help to keep you grounded and centered.
Emotionally, potatoes offer a firm foundation of strength when we feel blurred, dizzy, foggy, or troubled in our lives. They are very grounding. Helping us to move into humbled confidence within.
Rosemary
Rosemary is a powerful healing herb that has been used for thousands of years as an antiseptic, antidepressant, analgesic, antiviral, anti-inflammatory, disinfectant, aphrodisiac, and expectorant. In addition, rosemary boosts the immune system, alleviates nerve-related symptoms, fights off bacterial and viral infections, aids respiratory ailments, strengthens digestion, and improves circulation.
Working as a strong anti-inflammatory, rosemary helps reduce the ailments of those who suffer from autoimmune disorders. It also contains properties that work like antihistamines which made it ideal for people with asthma and chronic migraines.
Because it has diuretic properties, rosemary can be helpful when dealing with edema, gout, and kidney stones. Furthermore, rosemary can increase the blood flow to your brain, giving help to those with memory loss and difficulty concentrating while also alleviating depression, anxiety, and stress.
Garlic
Garlic is highly medicinal!
“One raw crushed clove of garlic contains the antibiotic equivalent of 100,000 units of penicillin” – Anthony William, Life-Changing Foods
Additionally, garlic contains very strong antibiotic, anti-fungal, anti-cancer, and anti-viral properties. The allicin in garlic has been proven to lower cholesterol and blood pressure significantly. With strong anti-inflammatory properties, this tiny herb is critical for healing from any autoimmune disease
Creamy Rosemary Garlic Mashed Potatoes
Ingredients
- 8-10 medium-sized potatoes, steamed and peeled
- 2 bulbs garlic, whole
- ¼ cup cashew cheese
- 1 tsp dried rosemary
- 2-3 tsp filtered water
- sea salt to taste (optional)
Instructions
- Place the whole garlic bulbs in the oven to roast for about 15-20 minutes at 400 F.
- While the garlic is roasting, prep the cashew cheese from my recipe here. The recipe makes more than 1/4 cup, so you can save the rest of the cashew cheese for another recipe, freeze it for later or use it as a salad dressing for any salad you may be serving at your meal along with mashed potatoes. I am a huge fan of making once and using it many times, so if it cuts down the time and energy needed to make a whole other dressing, you can totally double up!
- Once the cashew sauce is ready, mash the steamed and peeled potatoes in a bowl; add rosemary and salt if using.
- By this time, the garlic bulbs should be done. Pull them out of the oven and let them cool.
- Once they are cool, pop the garlic out of the bulb by squeezing the bulb from the bottom. The smell of roasted garlic is intoxicating
- Once you have popped out all the cloves, place them in the blender with a little water for blending (2-3 Tbsp, add a little more if needed for ease of blending).
- Once your garlic is blended, add it to the mashed potatoes. I find it easiest to mix them in using a food processor to ensure even blending.
Keeping It Fat-Free
- At this point, if you would like to keep your entire recipe fat-free, don’t add the cashew sauce and your mashed potatoes are ready.
- If you would like to portion off some for those who prefer it fat-free, do that now.
- Once portioned off, add the 1/4 cup of cashew sauce (less if you have portioned off a sizeable amount). Mix further in the food processor.
- And sprinkle with more rosemary to serve, and your recipe is ready to eat!
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Ingredients
8-10 medium sized potatoes, steamed and peeled
2 bulbs garlic, whole
1/4 cup cashew cheese
1 tsp dried rosemary
2-3 tsp filtered water
Sea Salt to taste (optional)
Directions
- Place the whole garlic bulbs in the oven to roast for about 15-20 minutes at 400 F.
- While the garlic is roasting, prep the cashew cheese from my recipe here. The recipe makes more than 1/4 cup, so you can save the rest of the cashew cheese for another recipe, freeze it for later or use it as a salad dressing for any salad you may be serving at your meal along with mashed potatoes. I am a huge fan of making once and using it many times, so if it cuts down the time and energy needed to make a whole other dressing, you can totally double up!
- Once the cashew sauce is ready, mash the steamed and peeled potatoes in a bowl; add rosemary and salt if using.
- By this time, the garlic bulbs should be done. Pull them out of the oven and let them cool.
- Once they are cool, pop the garlic out of the bulb by squeezing the bulb from the bottom. The smell of roasted garlic is intoxicating.
- Once you have popped out all the cloves, place them in the blender with a little water for blending (2-3 Tbsp, add a little more if needed for ease of blending).
- Once your garlic is blended, add it to the mashed potatoes. I find it easiest to mix them in using a food processor to ensure even blending.
Keeping it fat-free
- At this point, if you would like to keep your entire recipe fat-free, don’t add the cashew sauce and your mashed potatoes are ready.
- If you would like to portion off some for those who prefer it fat-free, do that now.
- Once portioned off, add the 1/4 cup of cashew sauce (less if you have portioned off a sizeable amount). Mix further in the food processor.
- And sprinkle with more rosemary to serve, and your recipe is ready to eat!
This dish makes an excellent side anytime you are entertaining. It is easy to make a lot of mashed potatoes and they keep very well in the refrigerator or freezer. Heating up leftover mashed potatoes is always a treat around my house (but this recipe doesn’t last long, so make extra).
These mashed potatoes pair beautifully with a number of different recipes from my Chutneys & Sauces eBook. Check them out and let me know what you think in the comments below.
To your health & happiness,
Muneeza
