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miscellaneous | zingy mashed potatoes or duchesse potatoes

Serves 4

The one thing I really missed when I became dairy intolerant was mashed potato. Dairy-free margarine just doesn't do it for me as a substitute, I'm afraid, so rather than feel disappointed, I make this one taste completely different.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional:

Method...

  1. In a saucepan, boil the potatoes until cooked.
  2. Drain well, mash or use a hand-held blender, and add the soya yoghurt or rice milk a little at a time until the it becomes creamy.
  3. Stir in the chives and season to taste.
  4. If you want to make duchesse potatoes, put into a piping bag, pipe into little swirly cones and bake for 15-20 minutes until golden.

Maybe serve with...

This is gorgeous with pepper paprikash, mushroom provençal or bean chilli.

If you have potatoes leftover, try the bean chilli, the potato wedges or cottage pie

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