Today’s post is powered by potatoes as we continue with our series of videos focusing on making finger foods, appetizers, and potluck staples for all those post-pandemic cookouts and barbecues we’re looking forward to attending soon.
Everything is cuter and better when it’s bite-sized, so we’re sharing two of our favorite finger food recipes. Finger foods also prevent double-dipping, so making these recipes could actually be considered a public service you provide at your next potluck (you’re welcome!).
Potatoes and potlucks go hand-in-hand but there are always more than enough people bringing their sometimes-sad (sometimes-gross) versions of boring potato salad (I’m looking at you raisins-in-the-potato-salad-guy… ew!).
Dillon and I are mixing it up today with our Deviled Potatoes, which are our healthy spin on traditional Deviled Eggs. We’re also making some cute little Mashed Potato Stuffed Mushrooms that give us Thanksgiving-ish vibes in a tiny, bite-sized package.
First up, we’re working on the Mashed Potato Stuffed Mushrooms. Start by making your favorite creamy mashed potatoes; you can use russet, red, gold, or even purple potatoes if that suits your fancy! We prefer making ours with russet potatoes and have included our version in the recipe below.
Since we’re only making a small amount, we cooked them in our tiny little bite-sized 3-quart InstantPot which comes in handy more often than you’d think. We cooked them for 8 minutes in the video and they were fine, but we found that 10 minutes is better for maximum creaminess.
Tater Tip: Go ahead and throw some garlic and onion powder in the InstantPot with your potatoes before cooking to start infusing some good flavors straightaway.
Another kitchen tool we find super-handy to have around for recipes like these is a melon baller. It works much better for scooping out a place for your favorite fillings than a spoon. We’re using ours in both of today’s recipes.
While the potatoes are cooking, remove the stems from your mushrooms and use your handy melon baller to carve out a well for the mashed potatoes. Be sure to save the stems and scooped-out innards to use in other recipes.
When the potatoes are ready, it’s time to get mashin’! You could use a regular potato masher to cream your potatoes but we prefer using a potato ricer for achieving the absolute creamiest texture possible, which we want in a recipe like this. If you’re cooking russet potatoes, this ricer also saves time by catching the skins for you.
Once the potatoes are riced, add a small amount of soymilk, stir into the potatoes, and repeat until you reach the perfect creamy consistency. Crack in a little black pepper in and you’re good to go. If you feel like getting more creative with some additional herbs and spices, go for it! Get as fancy as you like; just be sure to tag us at @wyw_community on Instagram so we can see what you did!
Finish the Mashed Potato Stuffed Mushrooms off by generously filling the caps with your mashed potatoes, putting them on a lined baking tray, cracking a little more pepper on top (because we love pepper!), and baking them at 400℉ for 16-20 minutes, or until golden brown on top.
Finally, garnish with some smoked paprika, chopped chives, or anything else that makes you happy. We thought the Trader Joes Balsamic Glaze was fantastic on ours.
PSSSST…. You’ll notice in the video that Dillon is making these potato finger foods while wearing his “Powered By Potatoes” shirt from our ever-growing clothing line. We’ve been working on some funny (and oh so punny) new t-shirt designs, which you can find over in our apparel store. Check them out here.
Now onto our next creation: Deviled Potatoes. This is our whole food plant-based version of the classic deviled egg, which has been a staple at picnics and barbecues for generations. We want to promote a healthier generation, so we use little red potatoes to carry the filling instead of egg whites. Cute, huh?
Whereas the type of potato used didn’t matter so much for the Mashed Potato Stuffed Mushrooms, it does matter for this recipe. It’s important to use a smaller, waxy (not mealy) potato if you want to achieve the same aesthetic result.
We also recommend cooking the potatoes for this recipe on the stove vs the InstantPot because it’s important to be able to test for doneness along the way. You don’t want these undercooked (for obvious reasons) but you also want to avoid overcooking the potatoes so they don’t fall apart when it's time to scoop and fill them. Boiling them in a pot on the stove will give you more control.
It’s important to let the potatoes completely cool down before cutting and filling them. We recommend cooling them down in an ice bath or under cold running water.
While they’re cooling, we’ll make the filling by adding a can of drained and rinsed chickpeas, a few cloves of garlic, lemon juice, and mustard to the food processor. Then whiz it. Whiz it good.
We want this mixture to be nice and smooth, so while mixing, we frequently stop the processor, scrape down the sides, and keep going until it’s as smooth as we can get it.
Once the mixture is the right consistency, we’ll transfer it to a mixing bowl and throw in some turmeric (for color) and add some chopped green onions. Again, you can get creative at this point with herbs and spices.
Traditionally, sweet pickle relish is used in Deviled Eggs but we skipped it to avoid added sugar. If you miss that pickle flavor, you can always dice in some reduced-sodium pickles; it’s up to you and what works for your diet.
Additionally, if you want to achieve a truly eggy flavor, you can add in a pinch or two of “Himalayan black salt” (also called ‘kala namak’), which is a kiln-fired rock salt with a sulfurous, pungent flavor frequently used in South Asian cooking. Just be aware that this will add sodium and also, a little goes a long way so use it very sparingly if you choose to use it at all.
We’ll finish the dish by cutting the cooled potatoes in half lengthwise and using the melon baller to hollow out an area for our filling, being careful not to pierce the potato skin. Then, fill with the chickpea mix and sprinkle paprika on top (because it just isn’t ‘deviled’ unless it has that paprika garnish!). Finally, cover them up and cool them down in the fridge for at least an hour; these are best served cold.
We hope you’ll enjoy making these delicious finger foods for your next social gathering. It’s so nice to be able to think and write about social gatherings again! Let us know if you tried these and what you thought by tagging us on Instagram @wyw_community
Until next time! ~Xoxo Reebs
Deviled Red Potatoes
We love taking these to potlucks because you can keep them in the refrigerator!
1 can chickpeas
2-4 cloves garlic
2 tablespoons lemon juice
2 tablespoons mustard
2 stalks green onions, chopped
½ teaspoon ground turmeric
¼ teaspoon black pepper
12 small red potatoes, cooked and cooled
1 teaspoon paprika (to garnish)
Blitz the chickpeas, garlic, lemon juice, and mustard in a food processor until smooth.
Add this mix to a bowl with the green onions, turmeric, black pepper, and mix.
Cut the potatoes in half, and using a melon baller, scoop out a dip in the middle of the potato. Pop the insides into your mouth!
Scoop the chickpea mixture into the middle of the craters you just made in the potatoes. Top with paprika to
Mashed Potato Stuffed Mushrooms
The taste of Thanksgiving in every bite!
6 gold potatoes, steamed
2-4 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon paprika
¼ cup soymilk
8 baby bella mushrooms
Preheat the oven to 400º.
Mash the potatoes with the garlic powder, onion powder, and paprika. Add the soymilk to make it creamy.
Use a melon baller to scoop the stem out of your mushrooms and create a crater in the tops. Use a teaspoon to stuff each mushroom with mashed potatoes.
Bake for 20 minutes.
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