Name: Thanksgiving Snack Board
Ingredients: 1 batch of Rosemary Mashed Potatoes (recipe below); 1 batch of Sautéed Mushrooms (recipe below); 1 demi ciabatta baguette, sliced; 1 ounce vegan butter; 1½ cups mixed olives; 1 cup dried cranberries; 1 cup candied pecans; 1 batch of Pumpkin Spiced Pumpkin Seeds (recipe below); 1 ounce maple syrup; 1 head of garlic, roasted; 2 pears, sliced in half lengthwise; Juice of 1/2 lemon; 1 cup dried apricots; 1 pound of seedless red grapes, cut into small clusters; 1 5-ounce box of pita crackers

Ingredients

Scale

2 pounds Yukon gold potatoes, peeled and quartered
1 tablespoon olive oil
3 large garlic cloves, peeled and minced
1 tablespoon fresh rosemary, finely chopped
1/2 cup plain, unsweetened almond milk
1 1/2 teaspoons salt

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Instructions

Add the potatoes to a large stockpot and cover with an inch of water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and rinse the potatoes and return them to the pot.
Drizzle the olive oil into a small skillet and warm over low heat. When the oil is hot, add the garlic to the skillet and sauté until light golden, about a minute.
Pour the contents of the skillet into the stockpot to join the potatoes. Add the rosemary, almond milk, salt, and pepper to the potatoes and mash with a potato masher. Season with salt to taste.
Scoop the Rosemary Mashed Potatoes into a bowl and serve.