14 May 2008

Marvellous Mashed Potatoes

One year when I was living in Portland, Oregon, a bunch of my friends from college were living in Seattle (we all went to college in Pennsylvania, so it was loads of fun that we all ended up in the Pacific Northwest) and threw a HUGE Thanksgiving party. I brought a Tofurkey and helped with the pies and mashed potatoes. The lovely Laurel is responsible for enlightening me on making mashed potatoes and the ones we made that night were the best we'd ever eaten. Here's my version of that recipe.

Marvellous Mashed Potatoes:

  1. Wash and cut (do not peel) red-skin potatoes, boil in water until soft.
  2. In separate pan, fry finely chopped mushrooms and onions in olive oil -- toss in a tablespoon or two of an Italian herb blend (skip this if you are going to add fresh chives -- my preference -- or any fresh herbs) and some garlic (if you're so inclined).
  3. Drain potatoes (you don't have to drain them completely), mash (you can use a potato masher, but that thanksgiving, we used the beaters from a hand-mixer).
  4. Stir in contents of pan, [soy yogurt, soy sour cream, or unsweetened soymilk -- I prefer it with the soy yogurt], [non-hydrogenated margarine or olive oil -- I prefer olive oil], salt, pepper, and paprika (we used some orange-coloured spice mix with poppy seeds from the Market Spice at Pike Place in Seattle, and of course, I can't remember the name of it, but paprika is a fine substitution when, like me, you don't live in Seattle).
  5. Add chopped fresh chives or chopped fresh herbs (along the lines of basil, oregano, etc.) and give everything one last stir before serving.

1 comment:

  1. yeah, those were a hit! even with the skeptical carnivores!