Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 8 | Potatoes, peeled |
| 1 cup | Milk (soy or low-fat) |
| 2 tablespoons | Butter or margarine |
| 2 teaspoons | Lemon juice |
| 1 tablespoon | Dijon mustard |
| 1 teaspoon | Turmeric |
| 1 dash | Cayenne pepper or to taste |
| 2 tablespoons | Parsley, chopped |
Place potatoes in large saucepan with enough salted cold water to cover. Boil until tender when pierced with a fork, about 30 minutes.
Drain.
Mash potaoes. mix in enough milk to make potatoes moist and fluffy.
Stir in remaining ingredients. Serve warm.
Vegetarian Gourmet Spring 1995
Submitted By DIANE LAZARUS On 02-17-95