Dice potatoes* and steam or boil in water until soft.
Mash the potatoes and if they are not creamy enough add a small amount of rice milk.**
2 cups vegetable broth
2 tablespoons low-sodium soy sauce
1 teaspoon tahini (opt)
¼ cup brown rice flour
Black pepper (opt)
Put the broth, soy sauce, tahini (if using) and flour into a small saucepan. Stir well to mix. Cook over medium-low heat, stirring occasionally, until smooth and thick. Season with black pepper if desired. This can be refrigerated and reheated.
*Yukon gold potatoes (and Russets) are creamier than others
**Additionally, you can boil onions with the diced potatoes. When you mash the potatoes you can also add your choice of parsley, thyme, dry mustard, pepper and/or cayenne if you desire. I do not add anything to mashed potatoes except the rice milk. The Golden Sauce has plenty of flavor.
You will discover how quick and easy it is to make mashed potatoes and you will want them often. The sauce can also be used on rice or other grains.