Macrobiotic Mashed “Potatoes”

“No potato?”

These two words were almost a deal breaker for me. Growing up on the prairies, we ate a lot of potato. Mashed, sliced, boiled, baked, stuffed, french fries, potato salad, pan fried when there were leftovers. I can practically smell it as I write… and I’m not going to lie, my mouth is watering just thinking of epic potato deliciousness. Yup. I love(d) potato.

So when I was first starting macrobiotics and read those two little words, it took all my willpower not to close the book and sprint to the pub to fill my face with greasy, salty, french fry goodness in blissful denial. Thank goodness I discovered this magical creation, played around with it in the kitchen for a while, and came up with this variation.

It’s such a ringer for the real deal that even friends of ours mistook it for the real thing. The proof though, was when Hubs said to me last night  (like he says each and every time I make this!) “Man… I just can’t get over that this isn’t actually mashed potato.”

This one’s a winner, and as a bonus (can you believe it gets even better!?!) this mash is totally delicious fried to golden perfection in a little oil the next day. Oooh yeah.

 

{click image above for a printable recipe with more detailed instructions}

Karin - November 13, 2012 - 3:33 pm

I need to eat that plate of “potatoes” and gravy right now!!! YUM!!

Erin - November 13, 2012 - 3:39 pm

This is one of my favourites from your class! Especially the mushroom gravy.

Emma - November 13, 2012 - 6:45 pm

I must give this a try, looks incredible.

Nathalie - December 13, 2012 - 3:38 pm

I’ve been meaning to try them since I saw you early November…these pictures might have given me the extra push I needed. Shopping list keeps on getting longer!

Sonya - December 19, 2012 - 2:56 pm

I want a cookbook with all your recipes and beautifull pictures ! :-))))

Sonya - December 23, 2012 - 2:26 pm

What would be a good substitute for chickpea miso…?

Shauna - December 23, 2012 - 6:07 pm

Hi Sonya, you could also use a mix of shoyu, mirin and a drop of brown rice vinegar, or you could also add a bit of tahini for richness. I’ve also seen it with nutritional yeast, although I’ve never used it in the gravy before! I actually made it today and included a little bit of poultry seasoning- which made it taste a little bit more like Christmas!! Just taste as you go, and adjust to your own taste. Let me know what you decide to use!!

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