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Mashed Potatoes

Posted Nov 17 2011 11:32am
With Thanksgiving only a week away, I decided to post about the quintessential Turkey Day side: mashed potatoes.  Mashed potatoes are a favorite of mine, so I am the designated mashed potato maker for holiday gatherings.  I often talk about how dairy free foods should be enjoyable to those who consume dairy and those who do not.  This recipe is a perfect example of that because there have been multiple occasions where I have had trouble convincing guests that these mashed potatoes were not made with dairy!

When I make mashed potatoes, I do not use measurements and instead add a little of this and that.  For blogging purposes though, I was able to record a perfectly creamy dairy free mashed potato recipe!
 Mashed Potatoes
-4 large potatoes, boiled
-1 cup soy milk
-4 tablespoons of you favorite dairy free butter
-1 tablespoon salt
-Pepper to taste

On the stove, boil water in a large pot.  Chop the potatoes into halves or thirds in order to lessen the cooking time.  Place the potatoes into the boiling water for 20-25 minutes, or until a knife is inserted into the center with ease.  Drain the potatoes and let cool for about 5 minutes.

With the skins still intact, place individual potato pieces into a potato ricer (pictured above) and rice into the bowl of a stand mixer.  If you do not have a ricer, thoroughly mash the potatoes with a potato masher or pastry blender.

In a microwave safe dish, place the soy milk and butter into the microwave for 1 minute, or until the butter melts (this helps the potatoes stay warm by not adding cold ingredients).  Add the warm mixture to the potatoes and blend on low until combined.  Add salt and pepper and blend on medium-high for 30 seconds.  Add more salt and pepper to taste or more soy milk if the potatoes are dry.

These mashed potatoes are rich and creamy thanks to the double mashing/blending.  If you are looking for something extra special, try adding roasted garlic and parsley...yum!  Enjoy!

-Amanda
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