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| MIXED-MASHED SPUDS |
| Variation 1: 5 or 6 med potatoes (my favorite are Yukon Golds but any kind will do), peeled and cooked 3/4 to 1 cup rice or soy milk 1 1/2 tsp. thyme salt and pepper to taste 1 or 2 large sweet potatoes, peeled and cooked 1/2 cup water 1/2 tsp. cinnamon 1/2 tsp. nutmeg Mash potatoes with rice or soy milk, thyme, salt & pepper, until smooth (adding more liquid, if necessary). Mash sweet potato with water, cinnamon & nutmeg, until smooth (adding more liquid, if necessary). In a baking dish, spread a layer of mashed potatoes, then a layer of sweet potatoes, repeat until all potatoes have been used. Bake in a 350� oven for 20 - 25 minutes. ENJOY! Variation 2: 5 or 6 med potatoes (my favorite are Yukon Golds but any kind will do), peeled and cooked 3/4 to 1 cup rice or soy milk 1 1/2 tsp. thyme salt and pepper to taste 4 or 5 med carrots, cooked 1/4 to 1/2 cup water 1 tbsp. fresh parsley, chopped salt and pepper to taste Mash potatoes with rice or soy milk, thyme, salt & pepper, until smooth (adding more liquid, if necessary). Mash carrots with water, parsley, salt, and pepper until smooth (adding more liquid, if necessary). In a baking dish, spread a layer of mashed potatoes, then a layer of carrots, repeat until all potatoes and carrots have been used. Bake in a 350� oven for 20 - 25 minutes. ENJOY! |
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