This is a base recipe that not only adds soy to the diet, but also lightens the potatoes very effectively. Feel free to incorporate other flavors (i.e. pesto, garlic, herbs, etc.)
Ingredients 3 lbs. peeled potatoes, diced into large pieces.
½-1 c. hot soy milk.
1 ½ c. pureed soft silken tofu.
6-9 T. flavored fat (extra virgin olive oil, butter, or butter substitute).
Salt and white pepper to taste.
Instructions Cook potatoes in boiling salted water until very tender. Drain potatoes and mash or whip. Add tofu and small amounts of hot soy milk; mix until desired consistency is achieved. Add fat, season and serve.
By Chef Christopher Koetke CEC, CCE, Kendall College School of Culinary Ar
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