With milk and cheese and cream and lots of potatoes and boil the potatoes, then MASH it all up real good so there's no lumps.
Another Answer
Wash potatoes thoroughly, cut off any bad spots. cut in cubes or how you would normally cut to boil. rinse. put in water to boil with salt, and 1 tsp garlic powder. when done, drain like normal, mash like normal, using butter, when well mixed, add milk to desired consistency. Add spices, sprinkle a bit more garlic powder on the potatoes, parsley and chives. Mix with the blender again. Nutritious with skins. With spices, you'll think you were in a fancy restaurant!
Answer
The above sounds so yummy I'm hungry! LOL You can also use a little chicken broth in place of the cream or Cream of Mushroom soup a little at a time mixed with the cheese and then beat until smooth and no lumps. Mmmm!
mashed potatoes and gravy.... my opinion
yes... they go well especially when you put almonds in the sauce
There are quite a few recipes available for dairy free mashed potatoes. Most vegan/vegetarian recipe sites will have them. Other sites include Chow, Clean Green Simple, and Vegan Feast Kitchen also have this recipe.
One can find recipes on how to make mashed potatoes at simplyrecipes dot com. They are my first choice because they give clear and easy instruction and the recipe is quite good.
That's alot of mashed potatoes................ Good luck.
There are about 200 Calories in 6oz of good wood Mashed potatoes.
i think it might be good ill have to try that oneyou should try it on mashed potatoes!!
White wine, creamy garlic mashed potatoes, blanched/steamed broccoli in a lemon cream sauce. Pineapple sherbet for dessert.
maybe if you mash them there`s barley any difference
Yes, buttermilk is a good ingredient to use in mashed potatoes as it adds a tangy flavor and creamy texture to the dish.
You heat them up in a microwave and then they become, delicious mashed potatoes. Seriously mashed potatoes are awesome don't mess up a good thing.
A good substitute for Yukon Gold potatoes in a recipe is Russet potatoes, as they have a similar texture and flavor profile.