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Soy Milk Mashed Potatoes

Courtesy of Ann Esselstyn

Ann Esselstyn

Soy Milk Mashed Potatoes

Serves 4


4 large baking potatoes OR 6 to 8 Yukon gold potatoes

3/4 cup no-fat soy milk OR multigrain milk

1 teaspoon granulated onion

1/2 teaspoon granulated garlic

1/8 teaspoon black pepper


1. Cut potatoes into 6 or 8 pieces. Peeling is optional.

2. Place potatoes in a pot with water to cover. Place pot over medium-high heat and bring to a rolling boil. Cook potatoes until they are soft, but not mushy, about 20 to 25 minutes.

3. Drain potatoes and transfer to the bowl of an electric mixer or use a hand mixer. (The hotter the potatoes, the less likely you are to end up with lumps). Beat at high speed for one minute. Reduce speed to low, and slowly add milk. Turn off mixer and scrape down sides of bowl. Add seasonings and beat again on high speed for 1 minute.

Serve plain or with mushroom gravy.

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