It's a classic kosher conundrum: "Mashed potatoes, muses Giora Shimoni, "go so well with Thanksgiving turkey and gravy, but most mashed potatoes recipes contain butter, milk or cream." So how can kosher keepers enjoy a traditional Thanksgiving menu -- especially without resorting to trans fat-laden margarine and faux creamer? Pretty easily, as it turns out. Don't fret about the lack of specific ingredient quantities -- personal preference about texture and seasoning vary, so taste as you go, and use (or omit) whatever spices you like best.
Miri's Recipe Testing Notes and Tips:
If you like a more rustic texture, boil the potatoes in their jackets, and mash the skins along with the potatoes. If the potatoes are small, you can leave them whole when you cook them.
For better flavor distribution, sprinkle the spices evenly over the potatoes before mixing them in.
Prefer to avoid soy? Try other dairy substitutes, such as almond or coconut milk. Not sure you'll like the combo? Mix a small splash into a spoonful of potatoes and taste first. You can also use the potato cooking water or a little olive oil to thin and smooth the potatoes.
Love fresh garlic? Saute a chopped garlic clove (or 3!) in olive oil for about 1 minute, then add to the potatoes instead of the garlic powder. Sauteed or caramelized onions also make great additions.
Updated by Miri Rotkovitz
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 to 4 tablespoons soy milk
- Onion powder
- Garlic powder
- Kosher or sea salt
- Freshly ground black pepper
- Extra virgin olive oil or non-hydrogenated margarine (such as Earth Balance; optional)
- Chopped fresh herbs, such as basil, thyme, or chives (optional)
1. Place the peeled and cut potatoes in a large, heavy saucepan or pot. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15 to 25 minutes, or until you can pierce the potatoes easily with a fork.
2. Drain the potatoes in a colander, reserving a bit of the cooking water. Return the potatoes to the pot and mash with a potato masher, fork, or wire whisk.
3. Add 2 tablespoons of soy milk and/or a little of the reserved potato cooking water and continue mashing until you achieve your preferred consistency. Season to taste with with onion powder, garlic powder, salt and and freshly ground pepper. If desired, add olive oil and/or non-hydrogenated margarine to taste. Just before serving, top with (or mix in) your favorite chopped fresh herbs if you'd like.