5 - 8 medium baking potatoes
1/2 stick dairy-free margarine
salt and pepper to taste
plain soy milk
Boil salted water in a medium to large pot. Peel potatoes and slice into chunks. Boil potatoes until tender (about 20 minutes or so). When potatoes are tender (can be broken easily with a fork) drain potatoes. Mix boiled potatoes with 1/2 stick of dairy-free margarine and salt and pepper to taste. Add plain soy milk slowly after margarine has melted into potatoes. Add more plain soy milk until potatoes are fluffy the way you like them.
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4 comments:
I didn't realize that you have a recipe blog. I'll be checking through as I get the chance.
We love mashed potatoes, but have gone without them since we went (mostly ) dairy free.
Two questions:
1) Are these really as good as the real thing?
2) Where do you find dairy-free margarine? I spent 20 minutes reading labels at the grocery store, and had a hard time finding any.
And an irrelevant question -- any tips for dairy free cake frosting?
I just found the margarine links on the sidebar. Thanks!
In regards to reprehriestless warillever's question regarding dairy free frosting, check out recipes online at decorator's sites. There are recipes that are mainly crisco, confectioner's sugar, and vanilla extract.
You should try dairy/egg free Chicken broth, too, along with the milk. It really brings out a good flavor. Swanson makes a really good garlic chicken broth that works great in mashed potatoes.
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