Allergy Free Mashed PotatoesTraditional mashed potatoes contain heavy cream and butter which makes them light, fluffy and rich all at the same time. While that combination can be difficult to duplicate without using dairy products, these "allergy free" mashed potatoes definitely fit the bill. Serve them covered in "allergy-free" gravy.  Ingredients: 6 medium yukon gold potatoes, peeled and cubed 1/2 cup chicken broth 3/4 cup rice milk 2 tablespoons butter-flavored grapeseed oil, olive oil or dairy free margarine Salt and pepper to taste Directions: 1) Place the potatoes in a large stock pot and cover with water. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are tender. Drain the potatoes and add the broth, rice milk, oil or margarine and salt and pepper. Mash until light and fluffy. For lump free potatoes, put them in a food mill or ricer before adding the other ingredients. Makes 12 (1/2 cup) servings. Go to the Recipe Index Go to the Eating With Food Allergies Home Page 
|
