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Creamy Mashed Potatoes
These taters get their comforting creaminess from lowfat milk, lowfat sour cream, and a small amount of butter.
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I make really good vegan and healthier mashed potatoes as a result of cooking both for vegans and those who keep kosher. I use olive oil and home made chicken broth or soy milk for the fat and liquid, and the addition of a few tablespoons of coconut oil gives them a buttery flavor. At first I made these just to fit dietary restrictions, but the complexity of flavor given by good olive oil– especially if you have the compliment of a good homemade vegetable broth– absolutely beats the milky ingredients in my book.
Looks fluffy i can’t eat horseradish so maybe I’ll add cream and cheese but a little change. I have reaction with horseradish so another root for me any suggestions? Thanks.