I’m a huge fan of potatoes, mashed, sautéed, baked, fried, chopped, seasoned, plain, twice-baked, and the list can go on. Every time I crave potatoes (and that’s quite often), I try to change up the ingredients a bit just to make the boring style of potatoes a bit more exotic, if you please. The magic ingredients in this recipe are the yogurt and all the “cheese”, making this not your ordinary mashed potatoes! These potatoes pair well with any entree: poultry, beef, fish, or just by themselves (they’re that delicious).
Not Your Ordinary Mashed Potatoes Yield: 6
Ingredients:
6-7 Russet Potatoes, small or 3-4 large
4 tablespoons “butter” alternative, melted
½ cup “yogurt” vegan alternative
¼ cup non-dairy beverage (Try soy or almond)
2 cups “mozzarella cheese” vegan alternative, shredded
2 to 3 tablespoons parsley, fresh and chopped
1 tablespoon dill weed, dried
¼ teaspoon black pepper, ground
¼ teaspoon salt
Preparation:
In a large pan, boil enough water so that the potatoes are submerged.
While the water is boiling, thoroughly wash potatoes and scrape off any dark brown spots.
Cut potatoes in quarters. Boil potatoes for about 30 to 35 minutes or until pierced and tender.
Drain water, place potatoes in a large mixing bowl and let cool.
Once cooled, mash them using a potato masher or with a fork, slowly begin to pour the non-dairy beverage, add the butter, and continue to mix well.
Incorporate all of the remaining ingredients.
Serving suggestions: serve with salmon and asparagus (as shown in the picture)
