Wednesday, November 19, 2014

{Vegan} Red-skin Herbed Mashed Potatoes

{Vegan} Red-skin Herbed Mashed Potatoes ||

I am by no means a Vegan. But with more and more people having food allergies or restricted diets it's good to have a basic recipe on hand that can accommodate them. I rarely buy cow's milk anyway and have found that almond milk works just as well in recipes.

If you haven't had a chance to make a batch of the Copycat Good Seasons Italian Dressing Mix you'll need to for this recipe. So just take a few minutes to get out all your spices and you won't be sorry you did. It really comes in handy not just for making salad dressing but also as a seasoning.

I had a craving for Broccoli Cheese Chicken Rolls after posting a Throwback Thursday picture of them on Instagram last week. These potatoes were an easy side to add to the meal. I love leaving the peel on the potatoes. It adds nice color and there's all those good vitamins. Just be sure to wash them well.

{Vegan} Red-skin Herbed Mashed Potatoes
Serves 4-6



Place potatoes a medium pot and cover with water. Bring to a boil and cook 10-15 minutes until softened. Drain water off. 

In a large mixing bowl add cook potatoes and remaining ingredients. Use a hand mixer on medium speed to cream potatoes. 

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