Monday, July 09, 2007

Creamy Mashed Potato

This is a mashed potatoes recipe with simple flavour to keep the potatoes plain. By adding grounded black pepper and chopped herbs generously, it will spice up naturally and reduce the amount of salt needed. Topped it on crispy fried wontons or deep-fried wonton skin, it is real wonderful. This can be used as the filling for deep-fried spring roll or as spread on the bread!

Preparation: 10 mins, plus 15-30 mins standing time, Cooking time: 15 mins

Ingredients (serves 2)
° 300g potatoes, peeled and diced
° a small handful of spring onion, chopped
° fresh ground black pepper, to taste

° ½ pack (150g) silken tofu
° ¼ -½ teaspoon mustard, or to taste
° ¼ teaspoon salt, or to taste
° 1 teaspoon non-dairy margarine, or to taste
° ½ teaspoon sugar (optional), or to taste

1. Stream the potato in a pot of boiling water or streamer for about 15 minutes, until tender when pierced with a fork. Drain well and mash potato in a container with a fork. Set aside.
2. To make the sauce: extract excess moisture of the tofu for a creamier texture, wrap with a clean tea towel and place a plate on top of the tofu. Leave for about 15-30 minutes. Remove tofu from the towel. Combine all other sauce ingredients in a blender or food processor and blend until smooth and creamy. Taste it, add more mustard, salt, sugar, or margarine, if necessary and blend to mix well.
3. Stir in the sauce to the mashed potatoes. Mix well with spring onion and black pepper. Serve immediately.

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