Tuesday, August 12, 2008

Rosemary-Garlic Vegan Mashed Potatoes

3 Ukon Gold potoates
1/4 c. rice milk
1/4 c. vegan margarine
1-1.5 tsp rosemary
1-1.5 tbl. fresh garlic
salt and pepper (lots!)

Cut and boil potatoes in lightly salted water, about 15 minutes, or until tender. Drain. Blend in a large bowl, rice milk and margarine and spices. Add in potatoes and blend until as smooth as you like.

**In the past, I used soy milk and that was good too.

We had this with Kale and Kidney Bean Salad.

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