The classic dish done vegan, great to show anyone how simple and yummy vegan foods can be.
(Based on Recipe from Cook's Illustrated, Modified by Joe Yocom)
Serves 4
- 2 pounds potatoes, unpeeled and scrubbed (Yukon Gold work well)
- 8 tablespoons Earth Balance Margarine (not the whipped type), melted
- 1 cup Silk Brand Plain Coffee Creamer, warm
- 1 1/2 teaspoons salt
- Ground black pepper
Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance). May take 20 to 30 minutes. Drain.
Set food mill or ricer over now empty but still warm saucepan. Spear potatoes with dinner fork, then peel off skins with paring knife. Working in batches, cut peeled potatoes into rough chunks and then mash a little with a potato masher. Process potato chunks using food mill or ricer into sauce pan.
Stir in margarine with wooden spoon until incorporated; gently whisk in Silk brand Coffee Creamer and salt. Pepper to taste. Serve immediately.
Note: For chunky mashed potatoes, use a potato masher, decrease the half-and-half to 3/4 cup.