By Freya Bellin
In this dish, ultimate comfort food meets veggies, and they get along pretty well. Mashed potatoes are classically very buttery, but this version doesn’t suffer at all in the absence of milk or butter. The olive oil flavors the potatoes nicely, and although you don’t want to over-smash the potatoes in this dish, I was able to achieve a really creamy consistency, dairy-free. The greens add color and make the salad a little lighter, while the lemon offers a bright, springy, and zesty touch. The citrus is lovely but quite pervasive, so I would start with half a lemon’s worth of juice and add more to taste. I tossed in some salt and lots of extra black pepper at the end, which helped cut the lemon if you find it’s too strong. For those who like spice, try sprinkling red pepper flakes or cayenne on top. Recipe from The Food Matters Cookbook.