Fragrant Savory Mashed Potatoes

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Ingredients (use vegan versions):


  • new potatoes (thin skinned, red ones)
  • salt
  • olive oil (infused with herbs…if not available, just use plain extra virgin)
  • non-hydrogenated vegan margarine (optional)

Directions:


Peel potatoes and cut into small chunks. I approximate
about one small potato per serving. Bring to a boil and
then simmer for about 10-15 minutes until the potatoes are
tender. Drain them in a colander and immediately put them
in a large bowl. Add olive oil (few TBSP at a time) and a
pinch of salt. Whip up with the electric mixer on high
speed while the potatoes are still hot. Mix very well for
about 5 minutes. Note: a food processor or blender will
not work or your potatoes will taste very “gluey”. I
believe the mixer is an essential tool because you want to
get enough “air” into them so they are fluffy and whipped.
Adjust the taste with olive oil and salt. I think the
olive oil adds sooo much flavor to the potatoes and suggest
that no soy milk be added to it. This is so flavorful that
I usually serve/eat it with no type of gravy at all. Kids
love it too!! Enjoy!!

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