Recipe by Dominick & Amanda
From Vegetarian Times - November/December 2009
Top Review by I'mPat
I scaled back for 3 serves and put less than the tablespoon of ground cumin and used 2 teaspoons of dried thyme leaves (our recent heat wave has had a toll on my herb garden) but the cumin was way overpowering and was all you could taste and as I write this review I wonder if the recipe should read teaspoon instead of tablespoon so with that said I will try the recipe again but use a teaspoon instead of a tablespoon, thank you Dominick & Amanda, made for Name that Ingredient tag game.
- 2 lbs yukon gold potatoes, peeled and cubed
- 1 large onion, diced (2 cups)
- 5 tablespoons olive oil
- 2 tablespoons ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup rice milk
- 2 tablespoons fresh thyme, minced
Directions See How It's Made
- 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.