Mashed Potatoes

  • 1 ½ pounds russet potatoes – scrubbed and chopped
  • ¼ cup “butter”
  • 4 cloves garlic – mined
  • ¼ cup fresh parsley
  • ½ cup soy milk
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper

In a large saucepan, add potatoes and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes. Drain the potatoes.

In the same saucepan, add “butter” to begin melting and return the potatoes. Add garlic, parsley, soy milk, sugar, salt, and pepper. Mash until combined and to desired smoothness.


Christy says:
at: February 1, 2011 at 12:43 PM said...

This sounds yummy. I like to make mine with Yukon Gold and Chicken broth. (no butter or milk needed) as the yukon gold are sooo buttery by nature.

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