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Mashed Potatoes

8 cups peeled and diced russet or red potatoes

Red potatoes may be cooked and mashed with the skins on. Russet potatoes are best peeled because of the coarse skins.

1 teaspoon salt, or to taste
1 cup cashew or organic soy or coconut milk

1. Cover potatoes with water and cook for about ½ hour or until very soft.
2. Remove from heat and drain off water.
3. Mash with a potato masher or use an electric mixer. Add milk and salt to taste, adding as much milk as needed for the consistency you like.

Hint: It is important to mash the potatoes immediately after removing from the heat, or they will become starchy and gummy when mashed.

Serves 6-8.

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Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.

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