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Mashed Potatoes


  • 1½ kg potatoes, cubed and steamed
  • ¼ cup soy milk
  • Unrefined salt and pepper to taste


Mash the potatoes using a hand-held electric mixer or a potato masher, blending with a little warmed soy milk until smooth. Do not use a food processor to mash potatoes – the potatoes turn into a starchy paste within seconds. Add salt and pepper to taste.


  1. Roast a whole head of garlic in the oven without peeling. Squeeze out a few cloves into the mashed potatoes. The rest can be used in other dishes.
  2. For colorful mashed potatoes, add cooked vegetables while mashing.  Try carrots, peas, sweet potatoes, cooked chopped spinach, or celery.
  3. For herbed mashed potatoes, add your favourite fresh chopped herbs after the potatoes are mashed. Try parsley, dill, chives, coriander or basil.
  4. For green onion mashed potatoes, add one cup of chopped green onions to soy milk while heating, then add to potatoes while mashing.
  5. For spicier potatoes, add one to two tablespoons of spicy brown mustard while mashing.

Serves 6-8


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