Multicolored Martini Mashed Potatoes
Servings
8 Servings
Ingredients
- 11 cups cold water
- 1 1/2 teaspoons salt
- 5 lbs or 17 medium Russet or Idaho potatoes, peeled and cut into 1-inch chunks
- 1 cup margarine softened
- 1/2 cup non dairy creamer
- 2-4 tablespoons Gold’s red horseradish divided
- 2-4 tablespoons Gold’s wasabi sauce divided
- 2-4 tablespoons Gold’s bb-q sauce divided
- 2 shallots chopped sautéed in olive oil (optional)
Instructions
- Place water, salt and potatoes in a 6-quart soup pot, cover and bring to a boil. Reduce heat to low and simmer, covered for 25 to 30 minutes, or until potatoes are tender.
- Drain potatoes thoroughly and return them to the pot or a large bowl.
- Using a wire masher or fork, mash potatoes until desired texture is reached.
- Mix in margarine and non-dairy creamer until well combined.
- Separate into 4 equal batches and add 1 Gold’s topping to each of 3 batches, leaving one batch plain (the exact measurement is 1 tablespoon of topping per 1 cup/serving of mashed potatoes). Mix to blend.
- Spoon into martini glasses for a colorful and gorgeous presentation, top each with a drizzle of remaining topping.
- Sauté chopped shallots in olive oil over medium heat until golden and crispy and top plain mashed potatoes with a few spoonfuls if desired.