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.