There are as many ways to cook mashed potatoes as there are cooks, and far be it from me to disparage anyone's preferred potato-mashing method! Many classical chefs prefer potato ricers, but several other preparation methods will work -- a stand mixer, a hand mixer, or a food mill all make nice mashed potatoes. These mashed potatoes are dairy-free and free from most other common allergens.
Prep Time: 0:20
Cook Time: 0:35
Ingredients:
- 3 pounds potatoes, peeled (cut them in half if they're large)
- 1/4 c non-dairy margarine, such as Earth Balance
- 1 c chicken broth or stock (add more if necessary)
- salt and pepper
- several sprigs fresh parsley or chives, minced (optional garnish)
Preparation:
- Boil potatoes in a large pot for 20 to 30 minutes, or until potatoes are fully cooked (when a fork or skewer inserted in a potato slides out immediately). Drain potatoes.
- Put margarine in a mixing bowl large enough to hold potatoes. Add potatoes and chicken broth.
- Mash potatoes with a ricer, mixer, or food mill until as smooth as desired, adding more chicken broth if necessary to achieve correct consistency.
- Season to taste with salt and pepper. Top with parsley or chives (optional). Serve immediately.
Serves 8 to 10 as a side dish with a large meal (such as Thanksgiving or Christmas), or 6 to 8 as a side dish with a smaller meal.
