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).
Mashed (Non-Dairy) 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.
To a saucepan & over medium-high heat, add water & soup base;
once the soup base is dissolved, add potatoes & garlic, if using & bring to a boil; reduce to a simmer until potatoes are tender.
Scoop out a couple of cups of the potato water & set aside;
drain remaining water off potatoes. Return the potatoes to the pan & mash.
Add the EB/Melt & use the potato water to thin to desired consistency. Serve hot.
Sliced Roasted Potatoes
(photos to follow)
4 scrubbed potatoes, thinly sliced
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.