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Post by Admin on Tue Sep 27, 2016 3:13 pm

Categories: Holiday, Vegetables
Yield: 8 servings

10 Potatoes,small white rose
1 Celery stalk
1 Galic clove,large
1 Bay leaf
8 Peppercorns
1/2 c Soy milk
2 tb Olive oil
Pepper,freshly ground

1. Place potatoes, celery stalks, garlic, bay leaf and peppercorns in
a large pot of cold water. Bring to a boil, cover and simmer for 15
to 20 minutes, or until tender. Potatoes are ready when they pierce
easily, but do not fall apart.
2. Use a slotted spoon to remove potatoes from water, reserving water
for mashing, if needed; leave peppercorns behind.
3. Begin mashing potatoes, incorporating soy milk and adding oil and
pepper to taste. Add additional potato water in small increments if
potatoes appear too dry.
4. Preheat oven to 375 degrees. Oil a deep casserole and press
stuffing down gently into bottom. Top with mashed potatoes and smooth
the crust with a spatula. Dust top of potatoes with paprika.
5. Bake for 45 minutes or until potatoes have formed a golden crust.


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