Daniel: Mashed Potatoes

  • 2 – 1/2 lbs. Potatoes
  • 32 oz. Organic Vegetable Stock
  • 1 cup Water
  • Salt
  1. Peel potatoes and cut into 1 inch cubes. This does not have to be exact.
  2. Place chopped potatoes into a large stock pot.
  3. Pour vegetable stock in the pot over the potatoes.
  4. Add water to the pot. If potatoes are not covered, add an additional cup of water.
  5. Boil potatoes until they are soft.
  6. Transfer potatoes into a large mixing bowl and mash with a potato masher.
  7. Ladle one spoon of vegetable stock from pot into bowl with potatoes. Continue mashing the potatoes.
  8. Repeat STEP 7 until the potatoes are smooth, or the texture you prefer.
  9. Add salt to taste.
This recipe is a healthy twist on an old favorite. Once the fast is over, try making it with chicken stock. You probably won’t event miss the traditional butter and milk.