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miscellaneous | zingy mashed potatoes or duchesse potatoes

Serves 4

The one thing I really missed when I became dairy intolerant was mashed potato. I don't mean the healthy low fat milk version, I mean the version that makes your arteries recoil in horror just by looking at it! - the one that's jam packed full of salt, butter, full fat milk and sometimes cream. Dairy-free margarine just doesn't do it for me as a substitute, I'm afraid, so rather than feel disappointed, I make this one taste completely different.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional:

Method...

  1. In a saucepan, boil the potatoes until cooked.
  2. Drain well, mash or use a hand-held blender, and add the soya yoghurt or rice milk a little at a time until the it becomes creamy.
  3. Stir in the chives and season to taste.
  4. If you want to make duchesse potatoes, put into a piping bag, pipe into little swirly cones and bake for 15-20 minutes until golden.

Maybe serve with...

This is gorgeous with pepper paprikash, mushroom provençal or bean chilli.

For those able to eat dairy ...

If you don't eat it that often, go for it and add butter and milk or cream. Even better, add cheese!

For those able to eat meat...

This also works beautifully with the rich meat casseroles such as Italian Beef Stew, flat roof cottage pie and a pleasant pheasant.

If you have potatoes leftover, try the bean chilli or the salmon croquettes, the potato wedges, the flat roof cottage pie or cottage pie


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