Use any potato you like, but different potatoes will yield different results. For light, fluffy mashed potatoes use a starchy, pebbly-skinned "baking" variety such as Idaho. A dense, creamy mash can be obtained from waxy, thin skinned potatoes such as red or Yukon Gold (which makes awesome buttery-hued mashed potatoes). Sometimes we peel our potatoes, sometimes we leave the skins on for the ever-so-hip variation of "smashed" potatoes (mostly when using waxy potatoes).
Ingredients
- 2 pounds potatoes
- 2 to 3 tablespoons margarine
- ½ cup soy, rice or oat milk, for best results use unsweetened milk
- 2 teaspoons salt
- 1 pinch ground white pepper or black pepper
- VARIATIONS:
- 2 to 3 tablespoons pesto, finely chopped chives, parsley, roasted garlic
Directions
Fill a large pot with water, leaving enough room for the potatoes. Add the salt to the water.
Wash your potatoes and peel them (or don't, cut them into 1-inch chunks, and add them to the water. Bring the whole thing to a boil, then reduce to simmer, until the potatoes are soft (15-20 minutes). Drain.
Put the drained potatoes back in the pot or in a bowl, add the margarine, and mash with a potato masher or heavy-duty spoon. Add the soy milk or potato-cooking water and mash till desired consistency. Taste and add a little more margarine or soy milk if desired.
Variations:
Add 2-3 tablespoons of the following along with the margarine: pesto, finely chopped chives, parsely, roasted garlic
Whisk into the soymilk (before adding to potatoes):
1-2 teaspoon wasabi powder or curry powder
30 Minute
potatoes
Mashed Potatoes. To import, drag image to your MacGourmet recipe box.
