Ultimate simplicity, rich and delicious, creamed with almond milk instead of the traditional milk and butter.
Mashed Potatoes (Serves 6)
- 8 potatoes (Red Skin is our favorite), cubed to cook quickly
- 3/4 cup filtered water
- 1 tablespoon Sumac (Optional to give salty taste)
- 1/8 teaspoon ground black pepper
- 3/4 cup almond milk (Recipe below)
Add potatoes, filtered water and Sumac to a medium pan. Cook until potatoes are soft.
Mash potatoes with potato masher or electric mixer, and add the almond milk 1/4 cup at a time until you have the consistency you like.
Add ground black pepper and almond milk and mix well. Serve.
Almond Milk (Makes 1 quart)
- 1 full cup raw almonds
- 3 cups purified water
Add above ingredients to a high-speed blender and blend until creamy (45 seconds to 1 minute). Store unused milk in a glass jar in refrigerator to use in other dishes or as part of oil free salad dressing.