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| Vegan Mashed Potatoes |
Ingredients:
4 large russet potatoes
3 tbsp vegan margarine
1 tsp salt
pepper to taste
1 cup reserved potato water (the water used to boil the potatoes)
Directions:
Wash and quarter the potatoes. I like to leave the peel on, but if you don't then peel them first. Put the cut potatoes in a large stockpot and cover with cold water. Put on the stovetop over medium high heat and bring the potatoes to a boil. Once they are boiling, check the time and start to check them for tenderness after 15 minutes. You want them easily pierced with a fork, but not falling apart. Once the potatoes are tender, get a measuring cup and scoop out a cup of the potato water and reserve it.
Then drain the potatoes. Next, add the margarine and begin to smash the potatoes with a masher. You want to add the margarine before anything else, so it can coat the potatoes before you add salt (otherwise it is like the potatoes absorb the salt and you have to keep adding more). Once the potatoes are mashed, add the salt and continue to mix to combine. Finally, add some of the water used to cook the potatoes, about a fourth cup at a time to get a creamier texture. Taste after you add each fourth cup of water to see if it is to your liking, if not add a bit more of the reserved water. Add pepper and more salt to taste and enjoy.
For 6 servings. Nutritional information from caloriecount.about.com.
| Nutrition Facts | ||||||
Serving Size 254 g
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Amount Per Serving
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Calories
220
Calories from Fat
53
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% Daily Value*
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Total Fat
5.9g
9%
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Saturated Fat
1.0g
5%
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Cholesterol
0mg
0%
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Sodium
469mg
20%
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Potassium
1004mg
29%
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Total Carbohydrates
38.7g
13%
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Dietary Fiber
5.9g
24%
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Sugars
2.8g
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Protein
4.2g
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Nutrition Grade A-
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* Based on a 2000 calorie diet
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