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Ekadasi Recipe: Mashed Potatoes and Cheese

By Pratyatosa Dasa (ACBSP), May 14, 2009

(pratyatosa.com)

Delicious mashed potatoes with no milk, no butter, and no sour cream as a condiment? Impossible you say? Think again. This recipe is amazing! If you have a box of instant mashed potato flakes and some American style cheese handy, then you’re good to go!

This recipe is good (minus the sour cream condiment) as a late night snack. You’ll sleep like a baby, and won’t have any trouble getting up in the morning!

Makes 1 to 2 servings

Image of Ekadasi mashed potatoes and cheese

1. Add ½ teaspoon of salt to a 6 or 7 cup clear glass microwavable bowl.

2. Add ½ teaspoon of powdered basil. (optional)

3. Add ½ teaspoon of powdered ginger. (optional)

4. Add 2 teaspoons of curry powder.¹

5. Rock the bowl from side to side in order to distribute the salt and spices somewhat evenly.

7. Put the bowl on your kitchen scale and zero the scale.

Image of scale zeroed

8. Using your fingers, break off small pieces from a solid block of American style cheese, such as Kraft® Velveeta, until 4 ounces of cheese have been added.

Image of 4 ounces of cheese added

9. Again zero the scale, and add 8 ounces (1 cup) of milk or water.

Image of 8 ounces of milk added

10. Microwave on high until the mixture comes to a boil. (Microwave for 2 minutes. Then microwave in 30 second intervals while watching very carefully lest it boil over.)

11. Mix in ½ cup of instant mashed potato flakes. (Mixture will seem too thin at first but will gradually thicken.)

12. Offer and serve while still warm. (Optionally with sour cream as a condiment.)

* If you don’t have any curry powder or you’re not sure whether or not your curry powder contains grains, then you can make your own: 3 parts ground coriander, 1 part ground red chili beans, 1 part ground cumin, 1 part ground fenugreek and 1 part ground turmeric.


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