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Serves 6
1. Boil potatoes in enough water to cover 25 minutes, or until soft.
2. Meanwhile, sautè onion, oil, cumin, salt, and cayenne in skillet over low heat 30 minutes, or until browned. Stir in rice milk and thyme.
3. Drain potatoes, and mash. Whisk onion mixture into potatoes. Season with salt and pepper, if desired.
November 2009
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Nice one! I made a half-batch but forgot to cut the cayenne. No problem, though; it still wasn't that spicy. I used vanilla flavor almond milk instead of the rice milk, and it had a nice hint of sweetness.
Bruce Kelley - 2011-03-29 23:49:47