Truly Perfect (and low fat) Mashed Potatoes


Okay, this is it: perfectly creamy, fluffy, smooth mashed potatoes!

3 key points:
1. boil the potatoes till they’re falling apart
2. mash the shit out of them; mash them till you think they’re done, and then mash them some more
3. dry the potatoes out; you gotta get the water out to make room for the creaminess

Start off with russets – they make great mashed potatoes. Peel them and cut into 1″ chunks. Place in a large and cover with cold water and plenty of salt. Bring to a boil and then cook for about 20mins, till they’re falling apart.

Drain the potatoes in a colander and then return to the pot; put the element on the lowest setting and stir the potatoes for a few minutes, so they dry out.

Using a masher or a potato ricer, mash the  potatoes THOROUGHLY. This should take at least a few minutes. Add unsweetened soy milk – about 2-3 cups if you’re mashing around 6 large russets. Add a cup at a time till you get the right consistency. Now you can either use a hand whisk or get an elctric whisk (AMAZING), or use a stand mixer. Whisk the milk in vigorously till light and fluffy. Salt and pepper to taste.

Nutritional info is for 8 medium russets (about 3″ diameter), 1.5 c unsweetened soy milk, 3 tsp salt.


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