A variety of potatoes gives this mash a unique combination of flavors and textures you simply can't get from using just one type. You don't need to add milk and butter to get a rich creamy taste. Keep the skin on the potatoes to preserve all of the nutrients. Makes 10-12 servings.
1 pound Yukon Gold potatoes
Sea salt and freshly ground black pepper
1 pound Idaho potatoes
1 pound red potatoes
2 tablespoons extra-virgin olive oil
1 cup low-fat, plain soy milk
1/4 cup minced fresh parsley
1 medium shallot, chopped
10 fresh tarragon leaves, chopped
2 teaspoons minced garlic
2 fresh sage leaves, chopped
1 tablespoon freshly grated horseradish, optional
1. Scrub and quarter all the potatoes, but do not peel. Place in a medium saucepan and cover with water. Bring to a boil and reduce the heat and simmer for about 40 minutes, or until the potatoes are cooked through. 2. Meanwhile, in a small saucepan, heat the soy milk. Do not boil. Add the shallots, garlic, and horseradish, if desired. Season with salt and pepper to taste. Set aside. 3. In a colander, drain the potatoes thoroughly and place them in a mixing bowl. Add the soy milk mixture and mash well with a heavy-duty wire whip. Drizzle in the olive oil, add the fresh herbs and season with salt and pepper. Serve warm with anything.
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