Mashed Red Potatoes with Shallots & Manchego Cheese

As I promised, here's the recipe for the mashed potatoes that my husband made for Thanksgiving. It's easy and delicious. You'll never miss the cream and butter typically lavished on mashed potatoes.

I eat very few potatoes because of the high-starch (translation: it quickly becomes sugar in your body). Avoiding those types of foods keeps my body a mean cancer-fighting machine.

Notice the gravy on the potatoes in the picture? That is not an animal product—not your usual gravy. This one is vegan and quite yummy. The rest of the food in the photo is what we had for Thanksgiving. And it was all a huge hit! Never missed the gobbler.

A word about the cheese in this recipe. I do not eat dairy except goat or sheep cheese. Three reasons:

• More nutritious
• Contains very little casein, which many are sensitive to
• They don't do to goats and sheep what they do to cows (pump them with antibiotics, hormones and GMO feed)

Mashed Red Potatoes with Shallots & Manchego Cheese

From Bob Pedersen

Yield 8 servings

Category Side Dish

Cuisine Healthy, Vegetarian

Ingredients

2 1/2 lbs. red potatoes

1 tsp salt

3 Tbsp coconut oil

3 shallots, thinly sliced

1/2 C grated Manchego (sheep) cheese

Fresh ground pepper

Directions

1. Wash and quarter potatoes. Put in large pot and cover with cold water. Add 1/2 tsp of sea salt. Bring to boil and cook for 10 - 15 minutes or until potatoes are tender.

2. While potatoes cook, add coconut oil to sauce pan and saute shallots. Cook, stiring, until shallots are golden brown, about 6 minutes.

3. Drain the potatoes and transfer to large bowl. Add the grated cheese and mash with the potatoes.

4. Add 1/2 tsp of salt, fresh ground pepper and the cooked shallots. Taste and adjust seasonings.

5. Tranfer to serving bowl.

Try the mashed potatoes for Christmas and let me know how everyone liked them.