400 gr. organic potatoes,
400 gr. cremini mushrooms,
2 tablespoon tamari,
1 tablespoon maple syrup,
1 teaspoon garlic powder,
2 tablespoon almond milk,
1 teaspoon sea salt,
Provence herbs to taste,
Fresh parsley to decorate.
1. In a large pan over medium-heat, add olive oil, tamari and a pinch of salt. Sauté mushrooms with garlic granules until browned, about 8-10 minutes. Then add maple and stir well.
2. Place the potatoes in a large pot, and cover with cold water. Add a little salt to the water. Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook for about 25-30 minutes or until potatoes are very tender.
3.Drain potatoes well and remove the skin. Place them in a food processor, add almond milk, salt & pepper. Mix on high speed until smooth and creamy. Add an additional tablespoons of almond milk if you need. But be careful, because too much milk can make the potatoes soupy.
4. Transfer potatoes into a bowl, add mushrooms on top.
5. Sprinkle extra garlic granules and herbs if you need. Decorate with fresh parsley leaves. Serve warm!