Mashed potatoes plus Quorn patty = Yum!
As I’ve mentioned before, Quorn’s cooking recommendations don’t suit my taste. While I’m sure they have their reasons, I believe if something is breaded, frying is usually the way to go. I also believe that when you are choosing to eat something breaded, you’re not in the healthiest of moods, and you might as well just go for it. The only thing I can add to my original post is that it’s best to ensure they cook thoroughly. I take a little extra time, starting off with them on a low heat, before finishing off the breading.
Now, on to the potatoes…
Can you believe I’d never made mashed potatoes before? I’ve certainly eaten my fair share. When the issue with whole milk (and too much butter) manifested, I figured mashed potatoes were out of the picture. Since then, I’ve had them prepared with substitutions, and they’ve always been wonderful. So it was time.
I had three potatoes, so I referred to this recipe for an idea of the quantities I needed. Then, I improvised. My body has some wacky rules for what it will and will not tolerate. This is something that even I don’t fully understand, but I’ve found it’s just best to go with. I often use combinations of dairy and dairy-free products in my cooking for this reason.
Most of the time rice milk is not a true 1-for-1 when substituting for whole milk, though obviously in some recipes it seems to work just fine. What I’ve found is that rice milk does not have the same thickness and general properties of whole milk, so oftentimes I have to mess around with it to get it to replicate those properties when trying out a dish intended for whole milk. For these potatoes, I wanted creamy, but rice milk won’t necessarily yield “creamy” when beaten. Enter the modifications.
I obviously kept the skins on. (Because I like potato skins, so why bother removing them.)
I skipped the salt altogether. Not a huge fan of salt, didn’t need it. (This made them on the bland side, but I like them that way.)
I used fake butter and it tasted fine. (This added a light touch of saltiness.)
I added the rice milk in 1/4 cup increments after the first 1/2 cup. (I used vanilla because I only had vanilla. While that may not be everyone’s cup of tea, it was perfect for me. This most likely worked due to the lack of salt or pepper.)
Tried the cream cheese option, which added the creaminess.
Ground black pepper is yummy on potatoes, but I figured if I wanted some, I’d just add it on the plate. I didn’t end up needing it.
Obviously, I used a mixer instead of the hand-held method described in the original recipe.
Needless to say, I was happy the modifications worked out, and that I was able to have the breaded patty/mashed potato combo that I’d been craving. A very nice dinner, with just enough leftovers.