Mashed Potato Variations



Russet potatoes make fluffier mashed potatoes, while Yukon Gold, Yellow Finn or thin-skinned red or white potatoes are denser and heavier in texture. Three pounds of potatoes will yield approximately 6-8 servings. Peel, simmer over low heat until tender, and mash, blending with warmed non-dairy milk. (Or save some of the cooking water and use that to moisten the potatoes.) Add salt and pepper to taste. I like to mash my potatoes using a hand-held electric mixer. Don't use a food processor to mash potatoes - the potatoes turn into a starchy paste within seconds. Potatoes are also delicious when they are cooked and mashed with the skin on. It adds some color and texture to the potatoes when eating, and it also saves a lot of preparation time.


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Variations on basic mashed potatoes:

For garlic mashed potatoes, cook six peeled cloves of garlic with the potatoes.

For roasted garlic mashed potatoes, cut the top off one head of garlic, drizzle 1 tablespoon vegetable broth over cut portion, wrap in parchment paper, then tightly wrap in aluminum foil. Bake at 400 degrees for about 45 minutes. Cool. Remove from wrapping, invert over bowl, and squeeze garlic out of the cloves. Add to potatoes while mashing.

For colorful mashed potatoes, add cooked vegetables while mashing. Try carrots, sweet potatoes, turnips, kale or spinach (well drained), broccoli, or celery root.

For herbed mashed potatoes, add fresh chopped herbs after the potatoes are mashed. Try parsley, dill, chives, cilantro, basil, or another of your favorites.

For green onion mashed potatoes, add one cup of chopped green onions to non-dairy milk while heating, then add to potatoes while mashing.

For spicier potatoes, add one to two tablespoons of spicy brown mustard while mashing, or try two tablespoons of prepared wasabi.