Parve Mashed Potatoes is a very useful recipe for the kosher observant crowd, as mashed potatoes make such a good side dish for meat main dishes. These Garlic Mashed Potatoes can be made parve by using parve margarine and soy milk instead of butter and milk. Julie Remer and Paula Weinstein, popular caterers and authors of Dinner Du Jour and More!, contributed this recipe to the About Kosher Food site.
Ingredients:
- 5 lb. potatoes
- 1 stick butter or pareve margarine
- 3/4 cup milk or soy milk
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 Tbsp. chopped garlic
Preparation:
1. Peel and cut up potatoes. Boil in water until tender. Drain.
2. Add butter or margarine. Then add remaining ingredients.
3. Mash by hand or with electric mixer to desired consistency.
NOTE: A nice combination is unpeeled redskin potatoes and peeled Yukon Golds. Add redskin potatoes by washing them well and leaving the skins on, boiling and following directions above.
YIELDS: 10 servings
SOURCE: Dinner Du Jour and More!, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
2. Add butter or margarine. Then add remaining ingredients.
3. Mash by hand or with electric mixer to desired consistency.
NOTE: A nice combination is unpeeled redskin potatoes and peeled Yukon Golds. Add redskin potatoes by washing them well and leaving the skins on, boiling and following directions above.
YIELDS: 10 servings
SOURCE: Dinner Du Jour and More!, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
