Garlic Mashed or Twice Baked Potatoes (WFPBNOGF)
Prep Time
Active time: 45 minutes for Garlic Mashed; 1-1/2 hours for baking and making Twice Baked
Prep Notes
If making Garlic Mashed, peel, cube, and boil 2 pounds potatoes until done.
If making Twice Baked, bake 2 pounds scrubbed russets for 1 hour.
Yields
Serves 3 to 4
Ingredients
Step 1: Cooking the Potatoes
Garlic Mashed: 2 pounds russet potatoes, peeled and cubed
Twice-baked: 2 pounds russet potatoes, baked at 350 degrees for one hour or until done.
Step 2: Finishing the Dish
1 cup Roasted Garlic & Onion Buttah
1/4 cup unsweetened non-dairy milk of choice
sea salt, to taste (optional)
Directions
Finishing the Mashed Potatoes or Twice-baked Potatoes:
1. While the pan is still on the hot burner, add the Roasted Garlic & Onion Buttah (see recipe in Spreads) and non-dairy milk.
2. Using a potato masher, mash until mixed thoroughly and smooth. Season to taste with the optional sea salt.
3. Serve as is with Mushroom Gravy (see Everyday Mushroom Gravy recipe) or pipe into potato shells for twice-baked potatoes.
Notes
No need for butter and cream in this recipe. russet potatoes are mashed with roasted garlic "buttah" in this delicious all-free version of the classic favorite.
I love the Twice-baked version!
Credit
Adapted from Forks Over Knives Online Cooking Course