Feb. 5, 2009 - Mashed Potatoes-dairy free

I find it quickest to cook the potatoes, dump out half the salted water they were cooking in, toss in a bunch of margerine and salt/pepper, and mash away. They are good. No, not as good as those made with heavy cream, some cream cheese and sour cream, but still, tasty. Adding some broth is a nice touch in lieu of the water, and garlic of course jazzes it up.

 

Ingredients:

• 3 pounds potatoes, peeled (cut them in half if they're large)
• 1/4 c non-dairy margarine, such as Earth Balance
• 1 c chicken broth or stock (add more if necessary)
• salt and pepper
• several sprigs fresh parsley or chives, minced (optional garnish)

Preparation:

 

1. Boil potatoes in a large pot for 20 to 30 minutes, or until potatoes are fully cooked (when a fork or skewer inserted in a potato slides out immediately). Drain potatoes.
2. Put margarine in a mixing bowl large enough to hold potatoes. Add potatoes and chicken broth.
3. Mash potatoes with a ricer, mixer, or food mill until as smooth as desired, adding more chicken broth if necessary to achieve correct consistency.
4. Season to taste with salt and pepper. Top with parsley or chives (optional). Serve immediately.

Serves 8 to 10 as a side dish with a large meal (such as Thanksgiving or Christmas), or 6 to 8 as a side dish with a smaller meal.

 

Choosing Potatoes for Mashed Potatoes

Mashed potatoes require potatoes with a moderate-to-high amount of starch in order for them to break up easily when mashed. Yukon Gold potatoes make wonderful mashed potatoes; if they are unavailable, look for Russet potatoes or plain brown "Idaho potatoes." Avoid red potatoes or new potatoes, however, as they tend to be waxier when mashed.

 

 

Additions to Mashed Potatoes

To add flavor and body to mashed potatoes, you can augment them with additional ingredients. Three dairy-free options that work well are vegetable purées, roasted garlic, and caramelized onions.

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