Sunday, February 3, 2013

My Favorite Mashed Potatoes

You can always make your favorite mashed potato recipe substituting dairy free margarine and a neutral-flavored alternative milk.  The potatoes will be good but they will not be as good as these ones.  This recipe for mashed potatoes is so good you can serve it to your dairy-loving friends and no one will notice there is no cream or real butter. Thanks to my mother-in-law for letting me in on the secret of cooking the potatoes in chicken stock.

My Favorite Mashed Potatoes

  • 5 large potoates
  • Chicken stock or broth to cover (about 4 cups)
  • 1/2 cup unsweetened alternative milk (I like SO Delicious brand coconutmilk but soy or almondmilk would work too)
  • 3 Tbs non-hydrogenated margarine*
  • salt and pepper to taste

1. Chop the potatoes into uniform pieces (about 1 inch).  Add enough chicken broth to cover the potatoes completely (you can also add some water if the broth doesn't completely cover your potatoes). Bring potatoes and broth to a boil.

2. Cover, reduce the heat to medium and simmer until tender, about 12 minutes. You will want them to be tender enough to mash easily, but don't overcook or they may absorb too much stock and be thinner than you would like.

3. Drain the potatoes, reserving some of the broth.

4.  Put the potatoes through a potato ricer.  If you don't have a ricer, you can just use a regular potato masher but they will not be as luscious as if you use a ricer.  Mix in the milk and margarine.  Add extra stock if you want more liquid.  Season with salt and pepper.  If you've used canned chicken broth you probably will not need to add salt but homemade stock will probably need some.

*To make this recipe soy-free, make sure your margarine does not contain soy, or use olive oil.