Recipe by: Bryanna Clark Grogan
I don’t care how elegant the meal, I want mashed potatoes to go with my gravy! Without the green onions, this is a good basic rule to follow for making well-seasoned mashed potatoes without butter and milk or cream.
12 medium russet or Yukon Gold potatoes, peeled and cut into even chunks
1 c. plain soymilk or other non-dairy “milk” OR tofu sour cream
1 c. minced green onions
salt and white pepper to taste
Boil the potatoes in water to cover until tender. Drain them and mash them in the pot. Beat in the soymilk (or alternate) and green onions, and season with salt and pepper to taste. Serve hot with gravy. NOTE: Leftovers are delicious made into little “cakes” and browned over medium heat in a heavy lightly-oiled or non-stick skillet.
You can add cooked, pureéd, roasted, grilled, or leftover vegetables to mashed potatoes. Try mixing them half and half with mashed cooked carrots, winter squash, sweet potatoes, parsnips, turnips, rutabagas, or celeriac.
From the Beginners’ Board at www.vegsource.com