Mashed Potato Casserole (Gluten-Free, Soy-Free)

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Yields: 6 Servings.

Ingredients:

  • 2 1/2 pounds boiling potatoes, unpeeled
  • Salt
  • 3 tablespoons olive oil
  • 2 medium onions, chopped
  • 8 ounces small mushrooms, quartered
  • Pepper
  • 1/4 cup chicken broth, vegetable broth, milk alternative, or pureed tofu
  • 2 large eggs, beaten
  • 1/2 teaspoon paprika

Directions:

Put potatoes in a large saucepan with water to cover and a pinch of salt and bring to a boil. Cover and simmer over low heat for 35 minutes or until very tender. Drain and leave until cool enough to handle.

In a big skillet, heat oil or butter, add onion; saute over medium heat until light golden. Add mushrooms and salt and pepper to taste, and saute over medium-high heat for 7 minutes or until brown. Set aside.

Peel potatoes if desired.  Put in big bowl, cut each in a few pieces and beat with a mixer at low speed until coarsely mashed. Beat in broth or milk alternative.  Beat in the eggs, just until blended. Stir in 1/2 cup of reserved mushroom mixture. Add 3/4 teaspoon salt and 1/2 teaspoon pepper, or to taste.

Grease a 6- or 7-cup casserole and add half of potato mixture. Top with remaining mushroom mixture, then with remaining potato mixture. Smooth top and sprinkle with paprika. Bake in preheated 350-degree oven uncovered for 50 minutes, or until top is firm and light golden at edges.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.