Berghoff Gluten-Free Mashed Potatoes
Serves 8
Everybody loves mashed potatoes, especially the way our family makes them with this new and improved gluten-free recipe. Peel and boil the potatoes, put them through a ricer so they are not lumpy, then whip them up with almond milk and/or butter.
Ingredients:
· 3 pounds russet or all-purpose white potatoes, peeled and cut into eighths
· 1 quart chicken or vegetable broth, preferably organic
· 1 teaspoon salt
· 2 tablespoons unsalted earth balance butter
· Freshly ground black pepper (optional)
· Almond milk (optional)
Directions:
In an 8-quart pot, place the potatoes, broth and salt. Cover and bring to a boil. Decrease the heat and simmer until the potatoes are very tender, about 20 minutes.
Drain the potatoes, reserving all of the liquid. Return the potatoes to the pot and, using a potato masher, mash well. Add 1 to 1 ½ cups of the reserved cooking liquid and whip with the potato masher until smooth. Add the butter and whip until melted. If potatoes seem dry, I like to add almond milk a tablespoon at a time, until potatoes are the desired texture.
Serve warm, with pepper if desired.
Variation:
Substitute Yukon Gold potatoes for russet or white.