Light and Fluffy Mashed Potatoes

By Cybele Pascal

The type of potatoes makes a big difference in the consistency. I prefer Russet for best results.

Makes 6 servings
Free of: Gluten and all top allergens

Ingredients

• 3 lbs (1.5 kg) Russet potatoes
• 3/4 cup (175 mL) plain dairy-free milk alternative (such as rice)
• 6 tbsp dairy-free, soy-free margarine
• 1/2 tsp salt

Method

1. Peel potatoes and cut into 1 1/2 -inch cubes. Bring a large pot of water to boil. Add potatoes and cook in a slow boil 15-20 minutes, until fork tender. Drain
2. Place potatoes in a mixing bowl. Mash a little. Add milk alternative, margarine and salt. Use a potato masher or electric mixer to combine. If using a mixer, stop when soft and still fluffy; don’t over mix.

Plus - Cybele’s Versatile Mushroom Gravy Recipe

Cybele Pascal is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at cybelepascal.com.

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