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.
