I have been trying to come up with a dairy free mashed potatoes recipe for a long time without success. I have friends who make theirs with chicken broth, but it didn’t satisfy what I was wanting. Also, I am just not crazy about the dairy-free margarines out there (trust me, I have tried to like that stuff). I recently decided to try Sour Supreme by Tofutti for Mexican recipes and though I do not like the taste of it alone, it adds the wanted creaminess and has no influence on the flavor of the dish. It is a great addition, and I even added a little to my potatoes!
After I figured out how to dress up my Kinnikinnick hot dog bun to simulate a Buddy’s breath moment, I was thinking I might use the same ingredients in mashed potatoes. It took me a while to get to it, but the results were quite satisfactory. Color me very, very happy.
I used them a couple of days ago on my version of a Chicken Pot Pie.
I used the Aunt Lorena method, so the amounts are iffy, but this sort of cooking isn’t rocket science, and it should come together just fine. Adjust ingredients to taste.
Chicken Pot Shepherd’s Pie with Mashed Potato Freedom
2 chicken breasts, chopped*
1 medium onion, chopped
1 quart Pacific Organic Free Range Cooking Broth (room temperature or cold)*
1/4 cup Argo or Kingsford cornstarch
Vegies: corn, green beans, carrots, peas* ** (You could use any vegies you wanted—fresh, frozen, or canned. Just use lots!)
Salt and pepper to taste
Peel and cut up your potatoes and get them cooking while you make the filling. See Mashed Potato Freedom below for details.
Precook chicken pieces using a small amount of olive oil in a large skillet with the burner on medium. A bit before they are done, throw in the onions and stir fry with the chicken pieces, adding a little more oil if necessary. Add the vegetables (if they are fresh, you could put them in with the onions and stir fry them together). Put the cornstarch in a small bowl and adding a little bit of chicken broth at a time, stir until smooth. Once you have added enough of the liquid to make it pourable, put that mixture into the pan and mix it into the chicken and vegetables. Slowly add the rest of your chicken broth, stirring each new addition in until smooth. Simmer until you are ready to assemble the pie.
Mashed Potato Freedom
3 pounds of potatoes, peeled, cut into pieces, and boiled in water until fork tender
Tofutti Sour Supreme (If you don’t want soy, I have made these potatoes without it, and they were good. I may or may not use it next time.)
Drain and mash the potatoes. Add about a teaspoon of olive oil (Be brave! Don’t measure it!), a heaping tablespoon of Sour Supreme, and your spices to taste. I probably used about 1/3 teaspoon of the paprika, and maybe 1/2 to 1 teaspoon of the parsley, about 1/3 teaspoon of the garlic powder, and salt and pepper to taste. When I season, I just shake it on till I think it looks like the right amount. You should do that too. Then using your potato masher, blend everything well.
Spoon that simmering chicken filling into a casserole dish. Choose a size that is big enough so there is about a half an inch head space above the filling. More is okay, but not less. Spoon your potatoes carefully on top to cover the filling, Shepherd’s Pie style. At this point, you could garnish the top with a little more paprika and parsley to make it pretty.
Bake at 350 degrees Fahrenheit for 20 minutes or so to heat through.
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*You can use more than a quart of the chicken broth, more vegies, and more chicken, depending on the size of pie you need.
**I used all frozen vegetables because I was making a large amount to serve at my home and to give to friends who just had a baby. Only mine had Mashed Potato Freedom. Everyone else got spuds loaded with more dairy than you can measure with the human eye. This recipe is for an entire pie with Mashed Potato Freedom. I am drooling…