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Vegan Basics
How To Cook Dried Beans
How To Cook Grains
How To Cook
Thai Sticky Rice
How to Cut Citrus
How to Make Vegan Bacon
How to Make Vanilla Extract
How to Select Green Beans

How to Select, Store, Slice,
and Serve Onions
Basic Bread & Pizza Crust
Basic Vegan Alfredo Sauce
Basic Vegan Baked Beans
Basic Vegan Gravy
Basic Mushroom Gravy
Basic Vegan Mashed Potatoes
Basic Vegan Pancakes
Basic Vegan Presto Pesto
Basic Vegan Polenta
Fissler Vitaquick
Pressure Cooker
Mashed Potatoes
MATCH Meats Review
Millet, The Frugal Grain
Puff Pastry by Aussie Bakery
Oven Roasted Beets
RAW Almond Milk
RAW Cashew Cream
RAW Cashew Sour Cream
RAW Whipped Vanilla
Cashew Sweet Cream
RAW Vegan Cream Cheese
RAW Irish Moss Paste
Rice Thai Sticky
Rice Mexican
Sweet Roasted Garlic Paste
Vegan Sweet Potatoes or YAMS?
What are Sulfites?
 
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Russet Potatoes
Commonly known as the Idaho potato, the russet potato has low moisture but high starch content, which results in a lovely, floury texture when baked. The russet potato is long, slightly rounded, with a course brown skin with many eyes. The russet potato is available year-round

Selection & Storage
Select russet potatoes with no soft spots, cracks, or withering. If the "eyes" have sprouted or if the skin has a greenish tinge, DO NOT buy it. Greenish skin means the potato was exposed to bright light too long.

Store in a cool (50 degrees F to 55 F), dark place for up to two weeks.

Preparation
Scrub each russet potato well with a vegetable brush in a bowl and pan full of water with a few drops of a vegetable wash.

Baked Potatoes
Dry excess moisture off and prick each potato with a fork several times. Bake at 425 degrees F for 40 to 55 minutes, until tender when a sharp pointed knife is inserted.

For the best results in baking potatoes, do not wrap them in aluminum foil, or the end results will be a steamed-wet potato flesh.

Mashed Potatoes
If you are making mashed potatoes, use baked russets to achieve the richest possible texture for the dish.


Ode To My Potato
by Betty Morgan

Sweet Potatoes
Baked Potatoes
Mashed Potatoes
Hashed!

Potato Salad
Potato Gnocchi
Potato Pan-Fried
YUM!

Yukon Golds
Idaho Russets
Creamy Whites or New
Breakfast, Lunch or Dinner
You're always low c a l o r i e,
tasty, tried, and true.

Potato, Oh My Potato,
how I love eating you!



Chives
Chives are related to the onion and the leek and it has delicate, hollow stalks that resemble grass blades and taste like a mild onion. If you grow your own chives, the pretty lavender flower that it produces are also edible. Chives are available year-round in most grocery stores.

Selection & Storage
Choose chives with a uniform green color and show no sign of yellowing, browning or wilting. Chives can be kept in a plastic bag in the refrigerator for up to a week. They are best when used immediately... great to have them growing in a personal herb garden.

Preparation
Rinse chives and dry on a paper towel. Snip with scissors to desired lengths. Do not chop chives or they will become bruised. To experience the best flavor of chives, add to the dish just before serving.

Vegan Basics
Basic Vegan Mashed Potatoes 
My mom, Christine Stanley, made the BEST mashed potatoes. She used loads of butter and cream!!! She also boiled her potatoes and mashed them with a hand held electric mixer.


I learned that water makes the potatoes watery and not as tasty. So I experimented to get the perfect vegan mashed potato recipe. I started with baked organic Russet or Yukon Gold potatoes and used a potato ricer. Then I added soymilk creamer, extra virgin olive oil and herbs to create a creamy flavor-filled mashed potato that no one can resist.

Remember, you don't have to give up flavor because vegans don't use cream or butter. This Basic Vegan Mashed Potato Recipe can be adapted to several variations depending on your taste requirements.

Wildwood Soy CreamerIngredients
4 extra large organic Russet potatoes or 8 small organic Yukon Gold Potatoes
organic extra virgin olive oil
sea salt
black pepper
Wildwood Soymilk Creamer (plain), Trader Joe's Soy Creamer (plain) or Silk Soy Creamer
chives, fresh or dried
Italian flat leaf parsley

Tools
potato ricer
baking sheet
parchment paper
knife
large bowl
large spoon

Preparation
Preheat the Oven
Preheat the oven to 375 degrees F.

Wash the Potatoes
Wash the potatoes of your choice and place them on an insulated cookie sheet covered with a sheet of parchment paper.


Bake the Potatoes

Bake the potatoes for 1 hour and fifteen minutes or until a sharp knife inserted into the potato slides in easily and the potato is soft.


Rice the Cooked Potatoes

Cut each potato in half.
You DO NOT need to peel the skins off!

The force of the potato ricer against the cut side will mash the potato out and leave behind the ugly potato skin!

This really saves a lot of TIME in my kitchen!!

Place one half of the baked potato into the ricer and press to release the soft delicious baked potato into a bowl.

Open the ricer again and remove the baked potato peeling and throw it away.

Insert each half until all the baked potatoes have been riced.


Hint: You MUST rice the potatoes while they are HOT or they will not go through the ricer without using vice-gripes!

Final Seasonings

For the Basic Vegan Mashed Potato Recipe, add 3 tablespoons of an organic Extra Virgin Olive Oil, one teaspoon sea salt, on teaspoon black pepper, and Wildwood Soy Creamer.

The amount of Wildwood Soy Creamer depends on how smooth you want the consistency of your riced potatoes. Start with 3/4 cup of Silk Soy Creamer and mix everything together with a large spoon.

Add more Wildwood Soy Creamer until you get the consistency you want for your Basic Vegan Mashed Potatoes.

Add 1 tablespoon of finely minced Italian flat leaf parsley and 1 tablespoon of finely chopped fresh chives. Stir until the parsley and chives are incorporated into the vegan mashed potatoes.

Presentation
Spoon a large dollop onto your plate and add a vegan entree and veggies.

Variations
Use 2 tablespoons finely chopped chives instead of flat leaf Italian parsley.

Use 3 tablespoons of Sweet Roasted Garlic Paste instead of extra virgin olive oil.

Use Imagine No-Chicken Soup instead of Wildwood Soy Creamer.

RSVP Ricer
Just added the RSVP Jumbo Potato Ricer to the Chez Bettay Kitchen Tools! The stainless steel metal and the large capacity provides a vast improvement over the plastic one shown in the photographs above. So if you are looking to purchase a potato ricer, look for the RSVP International brand.



Related Articles
-Creamy Garlic Mashed Potatoes

-Fissler Vitaquick Pressure Cooker: Basic Vegan Mashed Potatoes

-Potato Ricer


-Fissler Vitaquick Pressure Cooker

 

Betty Morgan, Chez Bettay, the Vegan Gourmet
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