Cooking without Dairy, Wheat, Soy, Eggs, and Oats.
Tuesday, April 21, 2009
I made these for breakfast on the weekend and they were so tasty. I used leftover mashed potatoes, mixed in some fresh parsley and some salt and pepper, and then fried them in a little olive oil.
But the real secret is how I had made the potatoes the night before. I put the potatoes through a ricer and then added Imagine Creamy Potato Leek Soup. This makes the potatoes very smooth and flavourful and they have a creamy texture, unlike the more watery texture with rice milk.