By Mary McDougall
Prep Time: 15 min
Cook Time: 25 min
1 Peel potatoes and cut into chunks. Cook potatoes in a pot with water to cover and simmer over low heat until tender, usually 20-25 minutes. Test them with a fork for doneness. Drain immediately, then mash while still hot.
2 In a bowl mash potatoes with a hand-held electric beater, a potato ricer, or use an electric mixer fitted with paddle attachment. Gradually adding the non-dairy milk. Continue to beat until smooth and creamy. Stir in salt and pepper. Serve at once.
3 Variations on basic mashed potatoes: For garlic mashed potatoes, cook 2-3 cloves of garlic with the potatoes.
4 For roasted garlic mashed potatoes, cut the top off 1 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.
5 For colorful mashed potatoes, add cooked vegetables to the potatoes while mashing. Try carrots, sweet potatoes, turnips, kale or spinach (well drained), broccoli, or celery root.
6 For herbed mashed potatoes, add fresh chopped herbs to potatoes after they are mashed. Try parsley, dill, chives, cilantro, basil, or another of your favorites.
Potato Tips: Don’t buy soft, cracked, bruised, discolored, or decayed potatoes.
Cook in skin to preserve nutrients.
Save the cooking water for moistening potatoes and making gravy.
Baked potatoes are done when fork slips easily in and out.
Never bake in Aluminum foil. It steams potatoes pasty, instead of dry and fluffy.
Open a baked potato by poking with a fork then pushing ends so it blossoms.