Do you know this already? Mashed potatoes aren't hard. Really, the only labor intensive bit is peeling the potatoes. So as far as I see it, you have two options. 1) Don't do it. Especially if you use yukon golds that have a relatively delicate skin, and wonderfully buttery flesh, I don't mind the skin in there at all. Or 2)Get somebody else to do it. If it's just me in the kitchen on any given Tuesday, I'll leave the skins on, but if it's one of them big ol' family holidays with a whole bunch of idle hands, well then heck, get somebody peeling, and you can have smooth holiday potatoes.
Basic Mashed Potatoes
- 1 1/2 pounds potatoes (I really like mashed yukon golds, but russets are the classic mashing potato.)
- 1/2 cup soy milk
- 1 - 2 tablespoons vegan butter
- salt to taste
Scrub the potatoes clean, and dice them into about 1-inch chunks. (Or if you insist, peel them first.) Put them in a saucepan (or a big old pot if you're multiplying and cooking for a crowd). Cover them with cold water by an inch or two. Bring them to a boil. Turn down the heat and simmer for about 15 minutes, or until a fork slips effortlessly into one of your chunks. Drain. Heat the milk and butter in a glass measuring cup in the microwave until the butter is melted. Return the potatoes to the pan. Toss them around on the heat to dry them out. Drizzle in the hot milk and butter, and mash with a potato masher. You might not need all of the milk and butter, stop when you're happy with the texture. Season with salt to taste.