Thanksgiving is on it’s way! I’ve been cooking up a storm of new recipes and when I thought about which one to post first, I thought I’d start with one of the ultimate staples that will probably appear on every American table. Mashed potatoes. You have to love them, they are the foundation on which you can pile just about everything lol! So here is how I make mine
Creamy Mashed Potatoes
1 lb. potatoes (I like a 50/50 combo of yukon gold and red potatoes)
1/4-3/4 cup plain unsweetened almond milk
salt and pepper to taste
What you’ll do:
Boil the potatoes with the skin on in salted water until fork tender, about 25 minutes depending on the size of your potatoes. Drain and peel if you are not fond of the skins. I personally peel about half of them cause I like a little skin 😉 Place the potatoes back in the pot or a large bowl with the “butter”. Mash with a potato masher and add the soy milk a 1/4 cup at a time until you get your desired consistency. Today it took about 1/2 cup. Add salt and pepper to taste and serve immediately.
Helpful tips & ideas:
– If you like your potatoes extra smooth, you can use a hand mixer. Just be sure to not raise the power above medium. If you whip them on high the potatoes will become “gluey” and gross.
– Feel free to stir in ingredients! Mashed potatoes are delicious with sauteed leeks stirred in or chopped green onions.
– One of my favorite things is using half sweet potatoes and half yukon gold potatoes, they turn out amaaaazing! Def give it a try!