with Olive Oil Smashed Potatoes
- 2 russet potatoes
- 1/4 cup vegetable stock
- 1/4 teaspoon white pepper
- 1 shallot
- 1 cup walnuts
- 1 cup almonds
- 1 granny smith apple
- 2 sage leaves
- 3 sprigs thyme
- 1/4 teaspoon ground nutmeg
- 8 oz crimini mushrooms
- 1 tablespoon ground flax seeds
- 3 tablespoons water*
- 3 tablespoons olive oil, divided*
- salt and pepper to taste*
- *not included
- Large Mixing Bowl
- Medium pot
- Parchment paper (optional)
- 9 x 5 loaf pan
- Food Processor or High Speed Blender
- Medium Sauté Pan
Rinse and dry fruit and vegetables. Peel and dice shallot. Peel and dice apple and place into a large mixing bowl. Roughly chop mushrooms; these will go into the food processor later. Peel and cut potatoes lengthwise and then into 1 inch pieces. Pick thyme leave off of stems and finely chop sage. Place the ground flax seeds in 3 tablespoons of water, mix with a fork, and let stand. Preheat oven to 425 degrees.
Place walnuts into the food processor. Pulse until a uniform fine crumble forms, and place into the large mixing bowl along with the apples. Similarly pulse and almonds and add to the apples and walnuts. Place the mushrooms in the food processor and blend, scraping the sides, until a fine and uniform mix forms. When they are ready it will begin to clump together.
Heat a medium sauté pan on medium-high heat. Add 1 tablespoon of olive oil, shallots and pulsed mushrooms. Cook for 5 minutes until fragrant and browned. Season with salt and pepper. Add to the mixing bowl along with nuts.
Place potatoes into a medium pot and cover with water. Place on high heat. Cook for 20 minutes or until fork tender while continuing on to next step.
Mix everything in the large mixing bowl, adding flax mixture, nutmeg, sage and thyme, to the mushroom, nut and apple mixture, and season with salt and pepper. Mix well, and press into a loaf pan lined with parchment paper or greased with olive oil. Brush top with olive oil and place into oven for 25 minutes, or until top is slightly browned.
Drain cooked potatoes. Place into a bowl with vegetable stock and 1 tablespoon of olive oil. Add white pepper and season with salt. Smash with a fork until desired consistency. Remove loaf from the oven and allow to cool for a few minutes, then slice with a knife, and serve alongside a dollop of the potatoes. Enjoy!