Nutritional Guidelines (per serving) | |
---|---|
133 | Calories |
0g | Fat |
30g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings: Serves 4 (4 portions) | |
Amount per serving | |
Calories | 133 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 94mg | 4% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 3g | 12% |
Protein 4g | |
Calcium 29mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
It's a classic kosher conundrum: Mashed potatoes are a classic pair with Thanksgiving turkey and gravy, but most mashed potatoes recipes contain butter, milk or cream. Therefore, how can kosher keepers enjoy a traditional Thanksgiving menu without resorting to trans fat-laden margarine and faux creamer? Pretty easily, as it turns out.
Ingredients
- 1 1/2 pounds Yukon gold potatoes, peeled and chopped
- 2 to 4 tablespoons soy milk
- Onion powder to taste
- Garlic powder to taste
- Salt to taste
- Black pepper to taste
- Optional: Extra virgin olive oil (or non-hydrogenated margarine)
- Optional: Chopped fresh herbs, such as basil, thyme, or chives
Steps to Make It
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Place the peeled and cut potatoes in a large, heavy saucepan or pot. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15 to 25 minutes, or until you can pierce the potatoes easily with a fork.
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Drain the potatoes in a colander, reserving a bit of the cooking water. Return the potatoes to the pot and mash with a potato masher, fork, or wire whisk.
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Add the soy milk and/or a little of the reserved potato cooking water about 1 tablespoon at a time while you continue mashing until you achieve your preferred consistency.
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Season to taste with onion powder, garlic powder, salt, and freshly ground pepper. If desired, add olive oil and/or non-hydrogenated margarine to taste. Don't be shy about tasting the potatoes as you season the spuds, as you want to get it just right.
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Just before serving, top with (or mix in) your favorite chopped fresh herbs.
Tips
- Don't fret about the lack of specific ingredient quantities. Taste as you go, and use (or omit) whatever spices you like best.
- If you like a more rustic texture, boil the potatoes in their skins and mash them along with the potatoes. If the potatoes are small, you can leave them whole when you cook them.
- For better flavor distribution, sprinkle the spices evenly over the potatoes before mixing them in.
- Prefer to avoid soy? Try other dairy substitutes, such as almond or coconut milk. Mix a small splash into a spoonful of potatoes and taste first. You can also use the potato cooking water or chicken or vegetable broth to thin and smooth the potatoes.
- Starchy potatoes such as Russets make the fluffiest mash, but they're not the most flavorful of potatoes. If you want fluffy mashed potatoes with a good amount of flavor, mash up half Russets and half Yukon Golds.
- Don't cut the potatoes too small before you boil them. When more surface area is exposed, more water gets into the potatoes while they're cooking—and that means a less flavorful final product.
Recipe Variations
- Garlic mashed potatoes: Saute two to three chopped garlic cloves in olive oil for about one minute, then add the potatoes instead of the garlic powder.
- Slow cooker dairy-free mashed potatoes: Combine all the ingredients in the slow cooker and cook on low for six to seven hours. Mash with a potato masher until smooth.