I’m sure it is hard to believe that a meager side dish would be controversial. Let me explain. Bebby Joes are potatoes and carrots mashed together. They are delicious. But not everyone in my family thinks so. For example, my dad and my Uncle Paul. These are not people who don’t like potatoes. They just don’t like this obscure mix.
From what my mom knows, her grandmother came up with the idea (not claiming she was the only mother to do this, but she did make it up in the Masson line). My mom can’t figure out where the name came from but presumes that it was just what my Bumpa called them growing up.
To be honest, I can’t remember how much vegan butter I used when making but 1/4 cup sounds reasonable. Maybe it was more by the time I was done. I watched an episode of Top Chef once where this one chef won the challenge by making mashed potatoes with an equal ratio of butter to potato. Now that is what I am talking about.
3 large white potatoes, peeled
1 c. baby carrots, roughly chopped
1/4 c. soy milk
1/4 c. vegan Earth Balance butter substitute
salt and pepper, to taste
Bring a large pot of water to a boil. Chop the peeled potatoes into 1/2 inch cubes. Dump the potatoes and carrots into the pot of boiling water and cook until soft. Approximately 15 minutes.
Drain the vegetables and transfer back into the pot. Add the soy milk and margarine to the pot. Mash until the potatoes and carrots are the texture you like. I enjoy them a bit chunky usually but these do better to be smooth.
Add the salt and pepper to your taste. Enjoy as a side with gravy, under a big spoonful of stew or on their own if you are like me.
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