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Creamy Pareve Mashed Potatoes

Tuesday, November 22nd, 2011

With Thanksgiving just a few days away, what’s a kosher girl to do? Those turkey drippings have got to be sopped up by something. Enter my perfect pareve mashed potatoes – creamy, fluffy and oh so delicious. Traditionally, butter and milk are used to bind the potatoes, while some include sour or cream cheese for added creaminess. With turkey as the main component of Thanksgiving dinner, dairy is not an option. Of course margarine, soy milk and toffuti cream cheese/sour cream can do the trick, but you’ll be left with an overwhelming taste of soy. I know some people who use mayo, but that just doesn’t work for me. Instead, I opt for a healthy dose of olive oil to bind the mixture, while chicken stock stands in as a flavorful creamer. The results are lighter, yet still smooth and delicious (which leaves room for the smorgasbord of calories awaiting you).

Now that you’ve got your mashed potatoes nice and creamy, it’s time to talk about add-ins. When I was growing up, my mother never made mashed potatoes without a side of caramelized onions. Not surprisingly, that’s my go-to every time. Still, there are some other options out there, so go ahead and mix up your favorite version.

- spices: garlic salt, smoked paprika, curry powder, lawry’s seasoned salt
- pepper (some people like to use white pepper so the potatoes don’t have black flecks)
- fresh herbs: oregano, parsley, basil, cilantro, thyme, rosemary
- caramelized onions and/or mushrooms
- roasted garlic cloves
- horseradish or wasabi
- chipotle or poblano chilies
- lemon juice and/or zest
- sundried tomatoes
- pesto or tapenade
- spinach
- chives
- truffle oil
- mustard

Have you got your own version of pareve mashed potatoes that you’d like to share? Tell us about it in the comments below!

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