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Mashed Potatoes
Mash the potatoes using a hand-held electric mixer or a potato masher, blending with a little warmed soy milk until smooth. Do not use a food processor to mash potatoes – the potatoes turn into a starchy paste within seconds. Add salt and pepper to taste.
Variations
- Roast a whole head of garlic in the oven without peeling. Squeeze out a few cloves into the mashed potatoes. The rest can be used in other dishes.
- For colorful mashed potatoes, add cooked vegetables while mashing. Try carrots, peas, sweet potatoes, cooked chopped spinach, or celery.
- For herbed mashed potatoes, add your favourite fresh chopped herbs after the potatoes are mashed. Try parsley, dill, chives, coriander or basil.
- For green onion mashed potatoes, add one cup of chopped green onions to soy milk while heating, then add to potatoes while mashing.
- For spicier potatoes, add one to two tablespoons of spicy brown mustard while mashing.
Serves 6-8
- Continental
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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