Allthatdips Recipes : Roasted Garlic Hummus Mashed Potatoes.. Yummy!!!
Considering my complete love of all things mashed potatoes, I decided to try an experiment this week — hummus mashed potatoes! Yep. Instead of adding in loads of sour cream or heavy cream or, really, any kind of cream to make these “creamy”, I just stirred in a little butter, salt, and a big batch of hummus. And believe it or not, it worked!!!
The key is definitely finding the right AllThatDips Hummus to go along with this Dip and I choose the roasted Garlic Hummus and the results were just fantastic!! But if you love Classic Salted hummus, or Spicy Sriracha hummus, or whatever your favorite flavor may be — go with that. Then mix it in with some mashed potatoes and a little salt and butter (or olive oil if you want to make these vegan), and literally, you’re good to go.
So easy, so flavorful, and these are probably even better for you than straight mashed potatoes. Can’t wait to serve these with my family this Weekend!
- 1.2 kgs potatoes
- 1/4 cup (4 Tablespoons) butter*
- 1/4 cup milk*, warmed
- 2 cups favorite hummus
- 1/2 tsp. salt (or more to taste)
- 1/4 tsp. freshly-cracked black pepper
- optional garnish: chopped fresh Italian parsley, lemon wedges, extra drizzle of olive oil
Peel the potatoes if you would like, and cut them into large chunks, roughly the same size. Immediately add to a large stockpot and fill with water until the potatoes are covered. Bring to a boil over high heat. Then reduce heat to medium and simmer for 20-30 minutes, or until a fork will go gently through the potatoes. Remove from heat and drain the water.
Then return pot to the burner and use a potato masher to mash the potatoes until smooth. Then turn off heat, and add in butter, warmed milk, hummus salt and pepper. Stir until combined. Season with additional salt and pepper if needed. And if you want creamier mashed potatoes, feel free to add in more warmed milk until they reach your desired consistency.
Serve warm, topped with optional garnishes if desired.
*Feel free to use vegan butter and non-dairy milk to make this recipe vegan.