With Thanksgiving just a few days away, what’s a kosher girl to do? Those turkey drippings have got to be sopped up by something. Enter my perfect pareve mashed potatoes – creamy, fluffy and oh so delicious. Traditionally, butter and milk are used to bind the potatoes, while some include sour or cream cheese for added creaminess. With turkey as the main component of Thanksgiving dinner, dairy is not an option. Of course margarine, soy milk and toffuti cream cheese/sour cream can do the trick, but you’ll be left with an overwhelming taste of soy. I know some people who use mayo, but that just doesn’t work for me. Instead, I opt for a healthy dose of olive oil to bind the mixture, while chicken stock stands in as a flavorful creamer. The results are lighter, yet still smooth and delicious (which leaves room for the smorgasbord of calories awaiting you).
Now that you’ve got your mashed potatoes nice and creamy, it’s time to talk about add-ins. When I was growing up, my mother never made mashed potatoes without a side of caramelized onions. Not surprisingly, that’s my go-to every time. Still, there are some other options out there, so go ahead and mix up your favorite version.
– spices: garlic salt, smoked paprika, curry powder, lawry’s seasoned salt
– pepper (some people like to use white pepper so the potatoes don’t have black flecks)
– fresh herbs: oregano, parsley, basil, cilantro, thyme, rosemary
– caramelized onions and/or mushrooms
– roasted garlic cloves
– horseradish or wasabi
– chipotle or poblano chilies
– lemon juice and/or zest
– sundried tomatoes
– pesto or tapenade
– spinach
– chives
– truffle oil
– mustard
Have you got your own version of pareve mashed potatoes that you’d like to share? Tell us about it in the comments below!
Creamy Pareve Mashed Potatoes
4 Idaho potatoes
3 tbsp olive oil (use full-bodied or extra-light depending on your taste)
1/3-1/2 cup vegetable stock (I like Imagine)
salt, to taste
pepper, to taste
chives, for garnish
Method:
Peel potatoes and cut into chunks. Do you best to keep the pieces the same size so they will cook evenly. Add potatoes to a pot, cover with water and sprinkle with salt. Bring to a boil over high heat, and then lower the flame slightly so that the water maintains a rolling boil. Continue to cook the potatoes until they fall apart when poked with a fork. Pour potatoes into a strainer and drain well. Return potatoes to the pot and turn the flame on low. This will evaporate any leftover water so that the potatoes won’t be mealy. With a potato masher, mash the potatoes well, making sure that no lumps remain. Remove from heat and mix in olive oil, chicken stock, salt and pepper. If needed, add more chicken stock. Mix in your fillers of choice and serve.
Mmm, looks delish.
Wow, I like that there’s no margarine in it! I’ll have to try this.
soy milk, a pinch of mustard and some starchy water from the boiled potatoes to get it creamy!
sounds yummy! I love mustard, add it to (almost) everything!
Would soy milk keep it pareve? I know it’s not real dairy, but see the word milk and my mind begins to wonder.
Yes of course soy milk works as a dairy-free alternative but I’m not a fan of soy milk :)
Someone just told me about boiling whole garlic cloves with the potatoes and then mashing them together! Tried it the other day and came out really good. But i love that you dont use any marg in these. Ill have to try it.
I love that idea! A lot easier than roasting the garlic separately (although roasted garlic would definitely be worth the effort).
whats the number of servings this recipe yields (if each serving size was 1/2 cup)?
I don’t know exactly how many cups this comes out to (it’s such an old recipe), but I’d assume it’s about 4 servings (figure one potato per person).
Followed recipe exactly! Came out wonderful, excellent consistency
So happy to hear Liz!
Delicious. Followed to a T and family loves the mashed potatoes
Can I whip the potatoes with an electric mixer after mashing them for a smooth consistency?
From what I’ve read, this can result in gummy-textured potatoes.
Have you ever tried oat milk?
I haven’t, I don’t think I would like the flavor of oats in my mashed potatoes.
Can I make mashed potatoes a day ahead and reheat in the microwave?
Yes