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Amy's Perfect Mashed Potatoes (did we mention they're vegan?)

11/23/2013

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Okay, we can live with the no-turkey thing. But what's Thanksgiving without mounds of fluffy mashed potatoes? Amy's version is easy to make, fat free, and delicious. Here she demos how to whip up a quick batch. Recipe follows.

Perfect Mashed Potatoes (p 125)
Serves 4 to 6 as side dish

4 Idaho potatoes, peeled and chopped
1/2 cup (approximately) unsweetened plain almond milk
Salt and black pepper, to taste 

  1. Boil or microwave potatoes (covered with water, 5-minute increments) until very tender, then drain
  2. With a hand mixer, whip potatoes until no chunks remain (rub through fingers to test)
  3. Slowly add almond milk, 2 tablespoons at a time, until desired moisture is achieved. Add salt and pepper to taste.
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