Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 PARSLEY-GINGER MASHED POTATOES Source: Chris Jerdonek Potatoes Fresh parsely Olive oil Ginger (powdered) Soy milk Pistachios Salt Dice and boil potatoes until soft. Reserve the potato water and put potatoes into a food processor. Add the other ingredients and blend until smooth. You can adjust the proportions of all the ingredients to taste, and use either the potato water or soy milk to make it less thick. Blend until smooth. Add the pistachios later if you'd like to have the crunchier bits in it. Spread the mashed potatoes onto rolls or biscuits, and layer sliced cucumbers onto it. Quote Link to comment Share on other sites More sharing options...
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