- 6 c. diced potatoes
- 1/2 c. soy milk, plain
- 1 Tbsp. soy margarine
- 1/2 c. soy sour cream
- 2 large, peeled raw potatoes
- In a medium pot, boil potatoes in salted water until tender. Drain and transfer to a mixing bowl. Add the soy milk, soy margarine, and soy sour cream. Mash with a potato masher or an electric mixer until creamy. Spoon into prepared potato nests and sprinkle with parsley or chives. Serve hot.
- To prepare potato nests, shred the two large, peeled potatoes. Spray a muffin tin with nonstick baking spray. Place the potato shreds evenly in each muffin cup in a nest-like fashion. Spray again with the nonstick baking spray and place in a 375 – 400 degrees F oven for 15 minutes, or until potato nests are golden and crispy. Remove from oven and fill with the mashed potatoes. Serve with Chicken Gravy (see other recipe) on the side and drizzled over the top.
Yield: 10 potato nests, or 10 half-cup servings
* This is an unusual and elegant way to serve mashed potatoes. My husband Joel loved the different textures of the crunchy nests with the fluffy and smooth mashed potatoes. I used the regular muffin sized cups, but you could also use the larger size, or even the very small ones if you wanted to serve these as an appetizer. Either way, i am sure you and your family and guests will love them!