Saturday, November 29, 2008

Holiday Mashed Potatoes

Mashed potatoes are a traditional side dish at the holidays, and are very easy to transport. There are many different types of potatoes and ingredients you can incorporate, so try different variations. These are dairy free (no regular milk or butter), but feel free to add those. This recipe makes enough for about 10-12 people.
  • 12-14 yukon gold potatoes
  • 2 sweet potatoes
  • 2 small bunches of scallions
  • garlic powder
  • about 3/4 cup rice milk (or regular milk)
  • salt and pepper to taste
Fill a large pot with water (leaving some room at the top) and bring to a boil. Rinse and scrub the potatoes, and cut out any bad spots. I like to leave the skins on, but you can peel them off if you prefer. Quarter the potatoes, making sure the pieces are all about the same size (so that they cook evenly). After the water is boiling, place the potatoes and sweet potatoes in the water. All the potatoes should be covered in water. Boil under they are tender. Roughly cut the scallions, and then place them in a food processor so that they are finely chopped. When the potatoes are done cooking, drain the water and mash (you can also use an electric beater if you want a creamier texture). Add the rice milk, garlic, salt pepper and scallions. Serve immediately, or refrigerate over night if you are taking them to a dinner.

Other add-ins:
bacon bits
parsley and thyme
sour creme instead of milk
roasted garlic

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