2 pounds new potatoes

1 cup rice milk

1 tablespoons olive oil

¼ teaspoon garlic powder

Salt to taste

Bring a large pot of water to a boil.  Chop potatoes into rough 1 ½ – 2 inch segments, add to boiling water.  When potatoes are soft enough that they begin to crumble a bit when pierced with a fork, remove from heat, drain them thoroughly, and return to pot.  Mash with rice milk, olive oil, garlic, and salt using a hand held potato masher. 

© 2007 Jeanette Bradley