Mother's Day and a Favorite Recipe or Two

Today we celebrated Mother's Day over Zoom!
I love today's technology, don't you . . .

My husband made grilled Alaskan king salmon and asparagus for dinner; while I made a favorite recipe - Garlic Mashed Potatoes.  I'm still eating a mostly plant-based vegan diet, but not strictly, and especially on holidays . . .

Garlic Mashed Potatoes is the first recipe I ever made many years ago that became a family favorite; especially with my little sons.  I made the original recipe with dairy sour cream, but this year I replaced the dairy with Tofutti Vegan Sour Cream for a healthier plant-based version that tasted just as good as the original . . .

Garlic Mashed Potatoes
Serves 6

Ingredients:

3 pounds of potatoes (Russets or Yukon Gold)
3/4 cup dairy (or vegan) sour cream
1 1/2 tsp. garlic salt
1/4 tsp. ground black pepper

Instructions:

1. Peel potatoes, cut in half, then gently boil until soft - about 15-20 minutes.
2. While potatoes are cooking, mix together in a large bowl, sour cream, garlic salt, and pepper.
3. After potatoes are cooked, drain in a collander, then add to bowl with sour cream mixture.
4.   Mix until creamy.  I've mixed either by hand with a spoon and a potato masher, or with my KitchenAid Stand Mixer.
5. Potatoes can be served immediately, or put in a baking dish, and kept in a warm oven until ready to serve.

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I also made Vegan Banana Bread over the weekend.  I ran out of organic canola and coconut oil, but substituted with 1/3 cup melted coconut butter.  It was just as delicious . . .

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I cherish memories of the sweet and tender years of childhood; and motherhood.  They will linger in my memory all my life . . .

At home in Juneau, Alaska, 1995.

Children are a blessing and a gift from God.
Psalm 127:3

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I hope you also had a very blessed and happy Mother's Day,
Kim