Three-Potato Mash

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Three-Potato Mash

 

1 pound Yukon Gold potatoes

sea salt and freshly ground black pepper

1 pound russets potatoes

1 pound red potatoes

2 tablespoons extra-virgin olive oil

1 cup low-fat, plain soy milk or regular milk

1/4 cup minced fresh parsley

1 medium shallot, chopped

10 fresh tarragon leaves, chopped

2 teaspoons minced garlic

2 fresh sage leaves, chopped

1 tablespoon freshly grated horseradish, optional

 

Scrub and quarter all the potatoes, but do not peel.

Place in a medium saucepan and cover with water. Bring

to a boil and reduce the heat and simmer for about 40

minutes, or until the potatoes are cooked through.

Meanwhile, in a small saucepan, heat the soy milk. Do

not boil. Add the shallots, garlic, and horseradish,

if desired. Season with salt and pepper to taste. Set

aside.

In a colander, drain the potatoes thoroughly and place

them in a mixing bowl. Add the soy milk mixture and

mash well with a heavy-duty wire whip. Drizzle in the

olive oil, add the fresh herbs and season with salt

and pepper. Serve warm with anything.

Makes 10 to 12 servings.

 

 

 

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