Easter Side DishesPosted: April 23, 2011
Tomorrow is Easter, which means lots of time with family and lots of food. We do Easter lunch potluck style and I have decided on two side dishes to bring. If you want to make these dishes vegan, you could do without the cheeses and use a non-dairy milk and butter for the potatoes.
This bean side salad is so delicious! It has an unexpected tanginess to it with the gouda cheese and the mixture of the dijon mustard and red wine vinegar in the sauce. This was so easy to make and I would definitely recommend this if you are in need of a quick dish to bring to a potluck or picnic.
Garlic Rosemary Whipped Potatoes with Goat Cheese
I made this recipe up and, like always, I don’t usually measure when I cook. I eyeball things and taste as I go along and add whatever I think is needed. I created this for about 20 people so cut the recipe in half if you are cooking for a smaller crowd. I hope you enjoy these creamy potatoes!
10 medium sized yukon gold potatoes
4-5 cloves garlic, minced
1 tablespoon rosemary, chopped
1-2 teaspoons salt
1-2 teaspoons garlic powder
1 cup organic milk (or non-dairy sub if vegan)
4-5 tablespoons butter (I used Earth Balance vegan butter)
2 oz. goat cheese, crumbled
1. Wash and cut potatoes into wedges and boil with minced garlic for about 10 minutes, or until tender all the way through.
2. Drain potatoes and add back to the pot or a large mixing bowl. Mash potatoes until all of the large wedges are good and mashed.
3. Add the remaining ingredients to the mashed potatoes and whip using a hand mixer until all is combined and the potatoes are smooth and creamy.
What dishes do you like to make for Easter? Do you have a traditional dish that you make every year?