| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegan | Vegtime7 | 8 | servings |
INGREDIENTS
| 2 | lb | Russet potatoes; about 6 medium |
| 1 | qt | Water |
| 1 | ts | Salt |
| 1 | c | Oat milk |
| 1 | tb | Canola oil; or extra-virgin |
| ; o.o. | ||
| 1/2 | ts | White pepper; pref. fresh ground |
| Salt; to taste |
INSTRUCTIONS
Peel potatoes, removing all eyes and blemishes. Halve potatoes lengthwise. Cut each half into 8 similar size pieces. Place potatoes in 3-1/2 to 4 qt pan. Cover with 1 qt water. Add 1 tsp salt. Cover pan. Over high heat bring water to boil, about 10 minutes. Reduce heat to medium. Cook covered until potatoes are tender, about 10-12 minutes. Meanwhile, in a small saucepan over low heat, bring oat milk to simmer. Do not boil. Drain cooked potatoes. Return to pan and mash very well with old-fashioned potato masher. Scrape potatoes with spatula into mixer bowl or separate bowl. With whip attachment on medium speed or with hand mixer, begin to whip potatoes while slowly adding hot oat milk. Scrape bowl to incorporate all potatoes. Add oil and pepper. Whip to mix. Taste for salt, adding more if necessary. Serve immediately or keep warm for up to 1 hour by putting bowl, covered, in hot water bath. Makes 6-8 servings. NOTES : Per serving, 164 calories, 3g protein, 3g total fat, 33g carbo, 0 chol, 410 mg sodium, 1g fiber. VEGAN Recipe by: March 1997 Vegetarian Times Converted by MM_Buster v2.0l.
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