Creamy Mashed Potatoes*

• 3 pounds Yukon Gold potatoes, peeled and quartered
• 1 heaping tablespoon chicken-flavored vegetarian bouillon powder. (I use Osem Natural brand.) or gluten -free variety
• 1/2 cup stick non-hydrogenated margarine (I use Earth Balance) or real unsalted butter for dairy
• 1/3-1/2 cup extra virgin olive oil
• 1 to 1½ cups (more or less as needed)  non-dairy soy or almond milk (or use half real heavy cream and half milk for dairy)
• 1/4 cup tablespoons fresh chives, finely sliced (optional)
• kosher salt and freshly ground pepper, to taste

Place potatoes, garlic cloves and bouillon powder in a pot with cold or cool water, bringing to a low boil until tender enough to mash, but not overcooked.

Heat soy, almond or cream/milk mixture and non-hydrogenated margarine (or butter for dairy version) in a small pot over low heat, keeping warm until the potatoes are ready to be mashed or riced.

Pass the potatoes through a ricer, or mash with a masher. (Better results with a ricer!)

Add the extra virgin olive oil; salt and pepper, to taste

Slowly add the cream mixture until a little looser consistency than desired, as the starch will continue to soak up the moisture. Mix thoroughly. Gently fold in the sliced chives, if using.

Transfer to a serving dish.

Serves: 8

* Parve/Dairy

Creamy Mashed Potatoes*

 

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Author: Karen Abir

Recipe type: Shabbat & Holiday, Vegetables & Salads

Cuisine: Parve/Dairy

Serves: Serves: 8

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and quartered
• 1 heaping tablespoon chicken-flavored vegetarian bouillon powder. (I use Osem Natural brand.)
• ½ cup stick non-hydrogenated margarine (I use Earth Balance) or real unsalted butter for dairy
• ⅓-1/2 cup extra virgin olive oil
• 1 to 1½ cups (more or less as needed) non-dairy soy or almond milk (or use half real heavy cream and half milk for dairy)
• ¼ cup tablespoons fresh chives, finely sliced (optional)
• kosher salt and freshly ground pepper, to taste

Instructions

1. Place potatoes, garlic cloves and bouillon powder in a pot with cold or cool water, bringing to a low boil until tender enough to mash, but not overcooked.
2. Heat soy, almond or cream/milk mixture and non-hydrogenated margarine (or butter for dairy version) in a small pot over low heat, keeping warm until the potatoes are ready to be mashed or riced.
3. Pass the potatoes through a ricer, or mash with a masher. (Better results with a ricer!)
4. Add the extra virgin olive oil; salt and pepper, to taste
5. Slowly add the cream mixture until a little looser consistency than desired, as the starch will continue to soak up the moisture. Mix thoroughly. Gently fold in the sliced chives, if using.
6. Transfer to a serving dish.

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