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Finally...Awesome Homemade Mashed Potatoes!

What you need: 

10 small to medium sized russet potatoes, peeled and cubed
1/4 cup red onion, finely diced
2 tablespoons parsley, finely chopped
2 tablespoons garlic, finely chopped
1 tablespoon olive oil
4 tablespoons vegan butter
1/2 cup vanilla nondairy milk
fresh cracked pepper, to taste
seasoned salt, to taste

What you do: 

1. Boil potatoes for about 15 minutes, or until tender. Saute onion, parsley, and garlic in a fry pan with olive oil for about 2 minutes or until onions are translucent. Take off heat.
2. When potatoes are done cooking, drain them and put them back into the pot you were using to boil them. Add sauteed veggie mixture. Take a hand held electric mixer to potatoes for about 2 minutes on low speed until there's minimal lumps.
3. Add vegan butter and "milk" and continue to mix on low speed until smooth and creamy.
4. Add lots of fresh cracked pepper and tons of seasoned salt, to taste; whip a bit more with mixer.
Super duper yum!
Source of recipe: I wrote this recipe.

Preparation Time: 
20 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
6

SO HOW'D IT GO?

Yep, like the name says, these were awesome.  Used 10 small red potatoes because I love their yummy skin and I added more soy milk because I like mine extra creamy.  The vanilla soy milk was a little unorthodox but I tried it anyway (if Amymylove says it's good that's enough for me) and it was delish.  I topped this with chanterelle gravy.  I'm SO full!

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I more or less followed the recipe and it was really quick and came out delicious. I mashed it by hand and it took about 30 seconds with my masher so I'd recommend that so they come out fluffy rather than gummy. Thanks for the recipe!

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OMG!!!!  :)>>>

I am a HUGE mashed potato lover and used to rely on KFC for a cheap solution to my cravings. My mom always made it seem like mashed potatoes were a big production to cook, so I'd never tried to make them myself before.

This recipe is super easy - I was done in 20 minutes with very little manual labor. My substitutions: I used red potatoes and left the skin on. I also used spice rack parsley, not fresh, as well as plain soy milk. These are super smooth and creamy tasting. I like mine nice and salty, so I used a sea salt grinder and lots of fresh pepper.

To get more of a "smashed" and tater-y texture, I'm going try cutting down on the soy milk and margarine for next time and mix them by hand. I'm totally keeping canned potatoes so I can have these any time!

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Delicious! I used regular soymilk and Earth Balance, eyeballed the sauteed vegetables and it turned out perfectly! Absolutely superb :).

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I always use vanilla soy-milk when I make mashed potatoes, and they turn out fine.  You can't taste the vanilla.

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that's all i had on hand and it turned out great! i used almond milk... but i'm sure plain milk would be just the same... i know it does sound kinda weird

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Hi,
Vanilla soy milk?  I use unsweetened soy milk in my potatoes, as I don't like the sweetness of even plain soy milk in them.  Other than that, these sound good.

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