MadCookery

I have to admit the origins of this recipe was an accident. I was making home made mashed potatoes for someone who could not eat dairy and was using Soy Milk. I had two jugs available, regular and vanilla, without realizing it I grabbed the vanilla Soy Milk and poured it into the potatoes. I immediately realized the mistake and decided that potatoes with a slight vanilla flavor wouldn’t be too bad and if it was I would just own up to the mistake and we could all laugh at it, so I served them. As I watched each person take a bite I was surprised that instead of a look of disgust they looked delighted. Everyone raved about the unique flavor of the potatoes, and I have to admit they were good. Since then I have tried a very variations and found this one to be my favorite.

Ingredients

• 3 cups potatoes, diced
• 1/2 tsp vanilla
• 1 tbl fresh ginger, grated
• 1/2 cup milk
• 2 tbl butter
• Salt
• White pepper

Instructions:

1. Add potatoes to a pot and cover with water until about 1 inch over the potatoes.

2. Liberally salt water and stir

3. Bring to boil on high and cook on medium-high until potatoes are soft (about 20 minutes)

4. Drain potatoes well and return potatoes and ginger to pot over medium heat, shake pan until they stop steaming to remove excess moisture without burning the potatoes and ginger

5. Add vanilla, milk, and butter and mash everything with a potato masher until potatoes are the thickness you desire. Stir in extra milk or butter 1 tsp at a time if mixture is too thick

6. Add salt and white pepper to taste