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Spanky’s Bowl

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Print Recipe
Potato Type: Yellow
Prep Method: Mashed

Dish

Side DishMain Dish

Serving

Serves 6

Ingredients

  • 2-1/2 lbs Yukon Gold potatoes, peeled and quartered
  • 3 ounces Butter
  • 1/4 cup Unsweetened soymilk, plus additional as needed
  • 1/2 cup Tillamook shredded cheddar cheese
  • Kosher salt and freshly ground white pepper to taste
  • About 3 cups Cooked Broccoli
  • About 1-1/2 cups Corn

Preparation

  1. Put the potatoes in a Dutch oven and cover by 1 inch with generously salted water.
  2. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes.
  3. Drain the potatoes and mash with a potato masher, or pass through a food mill or a potato ricer.
  4. Stir in half of the butter substitute and the soymilk, followed by the remaining butter substitute.
  5. Stir, adding additional soymilk, as needed, until the mixture reaches the desired consistency. Set aside 3 tablespoons of the cheese and then stir the remaining into the potatoes. Season to taste with salt and white pepper.
  6. Divide the potatoes between serving plates, sprinkle with the reserved cheese, and top with broccoli and corn.

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