4-6 white or sweet potatoes
½ cup rice milk (optional)
¼ teaspoon sea salt (to taste)
dash of pepper
¼ cup olive oil
1/8 teaspoon dill (with white potatoes)
Maple syrup to taste (with sweet potatoes)

Cut (peeled or unpeeled) potatoes into quarters. Steam or boil
potatoes 15-20 minutes, or until soft when pierced with a fork.
Drain and return to pot. Add rice milk, salt, pepper, olive oil and
dill. Mash by hand or whip using a hand mixer until desired
smoothness is attained. Serve warm. Makes 4 servings.

– Milk substitutions: soy, almond, goat, chicken stock
– Oil substitutions: grapeseed, canola, safflower, sunflower,
vegetable (corn/soy), flaxseed, ghee (clarified butter)
– Maple syrup substitutions: agave nectar, honey, molasses,
sucanat (evaporated cane juice), erythritol, butter

© 2008 Good And Good For You by Mary Hogan