Taters Two Ways…

Mashed potatoes; a staple at many Thanksgiving feasts; creamy, buttery and usually, made with dairy.  For the past few years I have been making 5-10 pounds of mashed potatoes for our family’s celebration.  Last year, just weeks after my diagnosis of the dairy allergy I could only make a change to non-dairy potatoes.  In addition to mashed potatoes, I also did sliced, roasted potatoes that were the hit of the day.  Today, I’m sharing both recipes.  I hope you enjoy!  (This year, I’m making these roasted potatoes).

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Mashed (Non-Dairy) Potatoes

 

4-6 Potatoes

2-3 teaspoons chicken soup base or bouillon (use vegetable for vegetarian or vegan)

3-5 Garlic cloves, optional, crushed & peeled

Salt & pepper, to taste

1-2 tablespoons Earth Balance or Melt or your favorite butter substitute

5-6 quarts Water

 

Scrub potatoes & chop into about 1-inch pieces.

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To a saucepan & over medium-high heat, add water & soup base;

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once the soup base is dissolved, add potatoes & garlic, if using & bring to a boil; reduce to a simmer until potatoes are tender.

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Scoop out a couple of cups of the potato water & set aside;

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drain remaining water off potatoes.  Return the potatoes to the pan & mash.

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Add the EB/Melt & use the potato water to thin to desired consistency. Serve hot.

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Sliced Roasted Potatoes

(photos to follow)

 

4 scrubbed potatoes, thinly sliced

olive oil

salt

pepper

 

Layer potatoes in one layer on a baking sheet covered with parchment paper; drizzle with olive oil & sprinkle with salt and pepper.  Bake at 350*f for about 15 minutes; carefully flip potato slices over & bake another 10-15 minutes or until tender & serve.

 

 

Do you have a favorite potato recipe that is served at your celebration?  Comment & share.

 

 

 

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