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Using Silk Soy Milk for Mashed Potatoes

Soy milk mashed potatoesA few months ago, when I was on Accutane, I had to go vegan to control my rapidly rising cholesterol. I didn’t think it would work, but my cholesterol plummeted in my blood test just a few short weeks later. I ended the veganism when I went off Accutane, but a few habits remained, including the elimination of cow’s milk from my diet. I found that I loved the alternatives – almond, soy, and coconut milk – more than cow’s milk.

So, when I was asked to substitute out regular cow’s milk for Silk soy milk for a post, it was an easy thing to agree to. Since my daughter is allergic to nuts, I prefer to use soy or coconut milk anyway. We had some early season snow on the ground, so I figured that comfort food was in order. Mashed potatoes are the perfect comfort food, and are also a food that we often have over the holidays.

I make my mashed potatoes with the peels, so I started by cleaning the potatoes and boiling them. Then, I added them to my mixer, along with butter and Silk soy milk (no they weren’t vegan, although I could have made them that way). I made sure I purchased original Silk, rather than the flavored kinds, so that my mashed potatoes wouldn’t have a “flavor” (although, I do prefer the flavored kind for my coffee).

The verdict? No one in my family noticed that I used Silk soy rather than cow’s milk. The mashed potatoes tasted great and were the perfect treat for a snowy night. I plan to make them this way from now on – I don’t think anyone will notice the difference!

Do you have ideas on how you’d use Silk in your recipes? Enter the Silk Holiday Recipe Contest for a chance to win a KitchenAid Mixer and a year’s supply of Silk (plus everyone who enters gets an apron).

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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