Potatoes, pancakes and cookies! This month last year, I was posting different flavors of the same foods I’m eating this month. Here is my latest incredible potato recipe discovery, enjoy!
2 lb. Yukon Gold potatoes, peeled and cubed
1 large onion, diced (about 2 cups)
5 Tbs. olive oil
2 Tbs. ground cumin
½ tsp. salt
¼ tsp. cayenne pepper
½ cup unflavored rice milk
2 Tbs. minced fresh thyme
Boil potatoes in enough water to cover 25 minutes, or until soft.
Meanwhile, saute onion, oil, cumin, salt, and cayenne in skillet over low heat 30 minutes, or until browned. Stir in rice milk and thyme.
Drain potatoes, and mash. Whisk onion mixture into potatoes. Season with salt and pepper, if desired.