I’m on a dairy-free diet right now, thanks to a possible intolerance my 2-month-old might have to the stuff. I slip up and she gets all splotchy and vomits like an adorable Linda Blair.
So, it’s going to make Thanksgiving tricky. It already is since I don’t eat meat. What’s a girl to do? Well, I’m bringing more than one dish to each family gathering so I can be sure I have something to eat (and without a doubt, I will be bringing dairy-free dessert to each dinner!).
Most people would say Thanksgiving isn’t Thanksgiving without turkey. I haven’t been like most people for more than a decade. To me, the holiday isn’t right without mashed potatoes. It would be tough to see my family digging into some spuds if I didn’t have some on my plate. So, I’m bringing my own (I’ll share).
This recipe is pretty straight-forward and pretty good. You aren’t missing a thing with the dairy-free ingredients. This makes for a happy mama and a happy nursing baby.
The recipe comes courtesy of “Veganomicon: The Ultimate Vegan Cookbook” by Isa Chandra Moskowitz and Terry Hope Romero. The authors recommend Idaho potatoes to get the light, fluffy kind; for a dense, creamy mash, use a waxy, thin-skinned potato like red or Yukon Gold.
The ladies also offer up a way to make this lower in fat: Reduce the margarine to 1 tablespoon (or omit entirely) and replace half or all of the soy milk with warm, reserved potato-cooking liquid. If you want to add a little somethin’ somethin’ to the mash, mix in 2 to 3 tablespoons of the following with the margarine: pesto, finely chopped chives, parsley, roasted garlic.
Serves 4-6 people
2 pounds potatoes
2-4 tablespoons margarine
1/2 cup soy, rice or oat milk (for best results, use unsweetened)
2 teaspoons salt
Ground white pepper or black pepper
Fill a large pot with water, leaving enough room for the potatoes. Add the salt to the water.
Wash your potatoes and peel them (or don’t), cut them into 1-inch chunks, and add them to the water. Bring the whole thing to a boil, then reduce to simmer until the potatoes are soft (about 15-20 minutes). Drain.
Put the drained potatoes back in the pot or in a bowl, add the margarine, and mash with a potato masher or heavy-duty spoon. Add the soy milk or potato-cooking water and mash till desired consistency. Taste and add a little more margarine or soy milk if desired. Salt and pepper to taste.