Green Onion Mashed Potatoes
Recipe by: Bryanna Clark Grogan
Serves 6
I don't care how elegant the meal, I want mashed potatoes to go with my
gravy! Without the green onions, this is a good basic rule to follow for making
well-seasoned mashed potatoes without butter and milk or cream.
12 medium russet or Yukon Gold potatoes, peeled and cut into even chunks
1 c. plain soymilk or other non-dairy "milk" OR tofu sour cream
1 c. minced green onions
salt and white pepper to taste
Boil the potatoes in water to cover until tender. Drain them and mash them in
the pot. Beat in the soymilk (or alternate) and green onions, and season with
salt and pepper to taste. Serve hot with gravy. NOTE: Leftovers are delicious
made into little "cakes" and browned over medium heat in a heavy
lightly-oiled or non-stick skillet.
VARIATION:
You can add cooked, pureéd, roasted, grilled, or leftover vegetables to mashed
potatoes. Try mixing them half and half with mashed cooked carrots, winter
squash, sweet potatoes, parsnips, turnips, rutabagas, or celeriac.
From the Beginners' Board at www.vegsource.com
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