Here is the mashed potato recipe I promised you yesterday. Use thin-skinned potatoes and this becomes an easy-peasy recipe. Potato skins are supposed to be where the vitamins hide, so I recommend leaving them on. The fact that it knocks down the prep time by a few hours, give or take a few hours is a bonus. Is it just me, or does it really seem to take at least 60 minutes to peel one potato? As you can tell, I hate that job. Just pick out the larger pieces if you have really cranky mouths to feed. I served this to a couple of fussy
You can use red potatoes if you prefer. In fact, I usually use them because the red skins look so purty half-buried in the potato mountain. Just be sure to use a thin-skin variety. Oh, and the recipe can be doubled and tripled to serve a crowd. Just use a bigger pot. Perfect for the upcoming High Holidays. Make the morning of, then cover and refrigerate. Later on, mash in a little more rice milk and nuke 'til hot; top with the chives just before serving. You're welcome.
Garlicky Mashed Potatoes - Easy
Makes 4 servings
3 medium-sized potatoes, such as Eastern White, well scrubbed
2 tsp. kosher salt, plus more to taste
1/4 tsp. coarsely ground black pepper, plus more to taste
2 Tbl. stick margarine
1 tsp. parve chicken bouillon granules
1/3 cup rice milk, plus more if needed
2 tsp. minced garlic (bottled okay)
Snipped chives, for garnish (optional)
Cut each potato into 5 or 6 chunks. Place in a 3 or 4 quart saucepot and cover with cold tap water.
Bring to a boil over high heat. Reduce heat to a simmer; let simmer for 15-20 minutes, or until potatoes pierce easily with a fork.
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Drain well and return to the saucepot. Leave on stovetop for a few minute to allow residual heat to evaporate excess moisture. Whack the potatoes with a potato masher until the potatoes are all broken up. Add remaining ingredients; continue to mash with the masher until they are mashed to your liking, adding more salt and/or pepper to taste. Add more rice milk for a more creamy consistency.
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Top with chives if desired just before serving.