Mashed potatoes should be as easy as an apple pie to prepare, but over boiling, wrong vegetable milk and the wrong kind of potatoes can ruin your masterpiece!
Milk: I prefer almond milk (by now, I think you guessed I don’t like and I don’t get along that we’ll with soy milk) but no matter what vegetable milk you use, make sure it’s unsweetened!
Potatoes: Choose organic, firm, golden potatoes! They are far better than conventional ones.
Do not over boil your potatoes: as soon as they are fork tender they are ready to be mashed!
1 kg potatoes
100 ml almond milk
1 tbsp organic margarine
Peel potatoes and cut into large chunks. Cook in a large saucepan of cold water, add a tea spoon of salt. Once boiling lower heat to a simmer and cook for 15 minutes or till fork tender.
Drain potatoes well. Using a potato masher, roughly mash potatoes.
Add margarine and milk to potatoes. Beat with a wooden spoon until fluffy (add more milk if needed). Taste and season with salt and serve!
Ps: the photo is not mine!