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Posted By archives On March 10, 2010 @ 11:37 am In Vegetables | No Comments
Recipe by: The McDougall Newsletter October 2005 Vol. 4 No. 10
Preparation Time: 20 minutes
Cooking Time: 45 minutes
10 medium potatoes, peeled, in water to cover
Cut potatoes in half and place in a large pot with the water. Cover and cook over low heat until potatoes are very tender, about 45 minutes. Remove from heat. Drain potatoes, reserving the cooking liquid. Beat the potatoes with an electric mixer, adding small amounts of the cooking liquid to the potatoes while mashing. Beat until smooth and creamy. Season with a small amount of salt and pepper to taste, if desired.
To make the potatoes more creamy, replace the reserved cooking liquid with soy or rice milk. Add the milk to the potatoes while mashing as above.
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