I have a question. Does anyone here have a good recipe for Mashed Potatoes? I usually make them with soy milk and plenty of butter. However, with my husband needing to have foods with less butter/margarine/fat, I have found that my mashed potatoes are terrible! I don’t think broth would be great for a limited cholesterol diet, right? But when I use soy milk and half a stick of butter they are dry as can be. Almost ashy dry! This has always been a problem when i cook with soy milk. For whatver reason, soy milk is just dry? But I always compensated with butter. Now what can I do?
Filed under: Advice & Ideas, casein free, cooking, dairy free, food allergy, healthy, heart health | Tagged: mashed potatoes, no broth, no butter
I don’t do this myself, but I’ve heard that they are good made with chicken broth. I think Swanson broth even has a recipe for it.
I haven’t tried this with less butter, but my MIL uses some of the water from the boiled potatoes in it (the water also has all the nutrients from the potatoes). I, too, have found that soy milk is a bit “dry” and if I have leftover mashed potatoes, I always add a bit more soy milk before reheating to help moisten them again. I like a lot of butter, too. I hope the chicken broth idea works out for you… good luck!
The chicken stock suggestion is a good one. I’ve made really excellent mashed potatoes using a small amount of Tofutti “Better Than Cream Cheese.” I don’t know how it would compare for fat content (probably not great, but you might get more bang per fat gram and go farther with less.)
I know this can be a major problem. I have a milk allergy, too. I’m surprised you can use butter! I would try a low-fat/cholesterol chicken broth or a vegetable broth.
I have also made mashed potatoes with olive oil. It does, of course, add to the fat content, but at least it’s the “good” fat.
You can try a sprinkle of soy mozzarella cheese, it’ll thicken it up and give it a hearty creaminess
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I make my Grandson Mashed potato with a beaten egg and a very small amount of butter the egg cooks with the heat of the potato He has a milk allergy and this works so well good luck xx
We make them with chicken broth and Smart Balance Light with Flax. You could try hemp milk. Hemp milk has a very mild flavor (almost flavorless) and the fat is a healthy fat, so it might help keep them moist. I haven’t had a chance to try them with the hemp milk yet though. I do know rice milk makes for nasty potatoes, LOL.
I use the water from where I boiled the potatoes and smart balance light. I am the one with the dairy allergy, but my whole family loves these.
This Thanksgiving we had one lactose intolerant person and my two kosher observant in-laws.How to get the creaminess of the milk cream and butter without the dairy? I solved the non dairy mashed potato dilemma thusly. For the mashed potatoes I used yukon gold potatoes drained the water reserving about a cup and Tofutti brand better than cream cheese instead of the dairy and mashed them as I would normally adding a bit of salt and pepper to taste One container of the “cream cheese”worked for approximately two and a half pounds of potatoes. If they seize up add a little of the reserved potato water. They were a delicious hit!