Title: MASHED POTATOES
  Categories: Holiday, Vegetables
       Yield: 8 Servings
  
      10    Potatoes,small white rose
       1    Celery stalk
       1    Galic clove,large
       1    Bay leaf
       8    Peppercorns
     1/2 c  Soy milk
       2 tb Olive oil
            Pepper,freshly ground
            Paprika
  
   1. Place potatoes, celery stalks, garlic, bay leaf and peppercorns in
   a large pot of cold water. Bring to a boil, cover and simmer for 15
   to 20 minutes, or until tender. Potatoes are ready when they pierce
   easily, but do not fall apart.
   2. Use a slotted spoon to remove potatoes from water, reserving water
   for mashing, if needed; leave peppercorns behind.
   3. Begin mashing potatoes, incorporating soy milk and adding oil and
   pepper to taste. Add additional potato water in small increments if
   potatoes appear too dry.
   4. Preheat oven to 375 degrees. Oil a deep casserole and press
   stuffing down gently into bottom. Top with mashed potatoes and smooth
   the crust with a spatula. Dust top of potatoes with paprika.
   5. Bake for 45 minutes or until potatoes have formed a golden crust.
  
 

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