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We use the water they were boiled in - actually I find we don't really need to add anything except the water that's clinging to the potatoes. I used Yukon Gold or Red Potatoes, with the skin on and chopped into approx. 2" cubes - boil until tender, drain water and mash.rickfm wrote:Any tips on making McDougall approved mashed potatoes? Do you guys just use Mary's method of soy milk, or the water they were boiled in?
talkingmountain wrote:Lol, any time I make mashed potatoes, they are gobbled up so fast I never have leftover for soups!
rickfm wrote:Any tips on making McDougall approved mashed potatoes? Do you guys just use Mary's method of soy milk, or the water they were boiled in?
Vegankit wrote:Cannellini beans (white kidney shapes) is another great thickener - and lends a smoother, creamier texture than potatoes, especially if you blend in a food processor.
amethyst11 wrote:What do you do, rick?
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