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Three-Potato Mash 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. |
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Ingredients: 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 | |
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Instructions: 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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