Spicy Mashed Potatoes
These potatoes are full of flavorful spices and seasonings, mashed
and then baked for about 45 minutes.
- 10 Potatoes, small white
- 1 Celery stalk
- 1 Garlic clove,
- 1 Bay leaf
- 8 Peppercorns
- 1/2 c Soy milk
- 2 tb Olive oil
- Pepper, freshly ground
- Place potatoes, celery stalks, garlic, bay leaf and peppercorns in a
large pot of cold water. Bring to a boil, cover and simmer for 15 to 20
minutes, or until tender. Potatoes are ready when they pierce easily,
but do not fall apart.
- Use a slotted spoon to remove potatoes
from water, reserving water for mashing, if needed; leave peppercorns
- Begin mashing potatoes, incorporating soy milk and
adding oil and pepper to taste. Add additional potato water in small
increments if potatoes appear too dry.
- Preheat oven to 375
degrees. Oil a deep casserole and press stuffing down gently into
bottom. Top with mashed potatoes and smooth the crust with a spatula.
Dust top of potatoes with paprika.
- Bake for 45 minutes or
until potatoes have formed a golden crust.