Creamy Whites or New
Breakfast, Lunch or Dinner
You're always low c a l o r i e,
tasty, tried, and true.
Potato, Oh My Potato,
how I love eating you!
Commonly known as the Idaho potato, the russet potato has low moisture but high starch content, which results in a lovely, floury texture when baked. The russet potato is long, slightly rounded, with a course brown skin with many eyes. The russet potato is available year-round
Selection & Storage
Select russet potatoes with no soft spots, cracks, or withering. If the "eyes" have sprouted or if the skin has a greenish tinge, DO NOT buy it. Greenish skin means the potato was exposed to bright light too long.
Store in a cool (50 degrees F to 55 F), dark place for up to two weeks.
Scrub each russet potato well with a vegetable brush in a bowl and pan full of water with a few drops of a vegetable wash.
Dry excess moisture off and prick each potato with a fork several times. Bake at 425 degrees F for 40 to 55 minutes, until tender when a sharp pointed knife is inserted.
For the best results in baking potatoes, do not wrap them in aluminum foil, or the end results will be a steamed-wet potato flesh.
If you are making mashed potatoes, use baked russets to achieve the richest possible texture for the dish.
Vegan Dinners Creamy Garlic Mashed Potatoes
4 extra large organic Russet potatoes or 8 small organic Yukon Gold potatoes (I always cook extras to refrigerate and use for hash browns the next day.)
1 tablespoon organic extra virgin olive oil
1/2 cup or more Wildwood Soymilk Creamer (plain), Trader Joe's Soy Creamer (plain) or Silk Soy Creamer Sweet Roasted Garlic Paste Follow Your Heart Sour Cream
Tools potato ricer baking sheet
Preparation Preheat the Oven
Preheat the oven to 375 degrees F.
Wash the Potatoes
Wash the potatoes of your choice and place them on an insulated cookie sheet covered with a sheet of parchment paper.
Bake the Potatoes
Bake the potatoes for 1 hour and fifteen minutes or until a sharp knife inserted into the potato slides in easily and the potato is soft.
Rice the Cooked Potatoes
Cut each potato in half.
You DO NOT need to peel the skins off!
The force of the potato ricer against the cut side will mash the potato out and leave behind the ugly potato skin!
This really saves a lot of TIME in my kitchen!!
Remove the riced potato skin and insert another half and press the contents until all the baked potatoes have been riced.
HINT: You MUST rice the potatoes while they are HOT or they will not go through the ricer without vice-gripes!
Final Seasonings Add 1/2 cup Follow Your Hear Sour Cream, 1 tablespoon of an organic extra virgin olive oil, one teaspoon sea salt, one teaspoon black pepper, 1 tablespoon Sweet Roasted Garlic Paste and 1/2 cup Wildwood Soy Creamer.
The amount of Wildwood Soy Creamer depends on how loose you want the consistency of your riced potatoes. Start with 3/4 cup soymilk creamer and mix everything together with a large spoon.
Add more Wildwood Soymilk Creamer until you get the consistency you want for your Basic Vegan Mashed Potatoes.
HINT: For an even richer texture to the mashed potatoes, add another tablespoon of organic extra virgin olive oil.
The RSVP Jumbo Potato Ricer is made from stainless steel metal and the large capacity provides a vast improvement over the smaller plastic version used in my photographs above. So if you are looking to purchase a potato ricer, you may want to consider the RSVP International model.