Basic Mashed Potatoes

Despite lingering warm weather, we've moved in to what I consider mashed potato season.  I figured it only made sense to start off with the most basic version possible, and move on to fancier variations on mashed potatoes as the fall and winter progress. Stay tuned.

Ingredients:

• 3 pounds peeled and cubed baking potato
• 1/2 cup plain non-dairy milk
• 1/2 cup vegan chicken broth (prepared from Not Chick'n bouillon)
• 3 tablespoons vegan sour cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegan butter

1. Place the potato in a saucepan and cover with water.  Bring to a boil; reduce heat and simmer for about 15 minutes, until the potatoes are tender.

2. Drain, and return the potatoes to the pan.  Add the milk and broth; mash to desired consistency with a potato masher.  Return to the burner and cook for about 2 minutes, stirring constantly, until thoroughly heated.  Stir in the sour cream, salt, and black pepper.  Spoon into a serving bowl and top with the butter.

A couple tips for even better mashed potatoes: if you have a ricer, this recipe is the perfect opportunity to use it.  Although not ideal when a mashed potato recipe calls for Yukon golds or red potatoes, a ricer is perfect for dry-textured potatoes like russets.  Another trick is to warm up the milk and broth before adding to the recipe as directed, which will reduce your risk of lumps.

A super-basic recipe like this calls for comfort food. Tonight I had the Roma-style baked tofu from West Soy and wilted spinach.

Nutrition Info:
8 servings (about 3/4 cup), Calories 162 

Tasting Notes:
It's not often that I eat a recipe so decadently (Earth Balance) buttery, so that made these potatoes wonderfully indulgent.  I worried there would be too much salt and pepper, but was delighted to find that wasn't the case.  Instead, these potatoes had a nice, creamy richness from the soy milk.  I would add just a touch more sour cream next time, for stronger tangy taste.  But in sum, a great "basic."

Rating:
3.5