Gluten Free Mashed Potatoes in a Crock Pot

As I was preparing for my daughters class "Thanksgiving Feast", I ran across an incredible website. On the website there was an amazing crock pot mashed potatoes recipe. I was delighted to review the recipe and see there are places you can substitute to make it even more allergy friendly. I think most people with food allergies would love the opportunity to have a Thanksgiving meal as close to "mainstream" as possible. When you combine the "normalcy" of this recipe, along with the ease, I consider it a win-win! Between the potatoes, and the cornbread recipe, in the second part of her post I have linked below the "hard parts" (read: converting recipes to fit allergy needs) of the meal for Thanksgiving could be far less daunting! I hope you enjoy the recipe, and the Blog. I am sure you will find some new recipes that you haven't yet tried and enjoy the "new" website!

I encourage you to read the post that goes with the recipe link below- she offers some incredible tips for making sure you get the best turn out on the potatoes as possible! Plus,don't forget there is also a great cornbread recipe in her post! Enjoy!!

Crock Pot Mashed Potatoes

(Gluten-Free, Nut-Free, Egg-Free.  Adaptions for Dairy-Free)
This recipe has been in my recipe-folder, handwritten for too many years to count.  However, there are numerous recipes floating around the internet that are very similar.

Ingredients:
5 pounds yukon or red potatoes, cut into chunks
6 cloves minced garlic, or more to taste
2 cubes gluten-free vegetable or chicken bouillon cubes
1 (8 ounce) package cream cheese, softened (For Dairy-Free version: use Follow Your Heart Cream Cheese Alternative or Tofutti Better Than Cream Cheese)
3/4 cup plain Greek-Style yogurt OR Sour Cream (For Dairy-Free version: use Dairy-free yogurt alternative or Follow Your Heart Sour Cream Alternative or Tofutti Better Than Sour Cream)
salt and pepper to taste

Directions:
1.  Place potatoes, garlic, and bouillon cubes in a large pot of lightly salted water and bring to a simmer.  Cook until potatoes are tender but firm, about 15 minutes. Drain, reserving water.  If you left the skins on during simmering, peel once cool enough to handle (or leave on, to add texture and flavor to your dish).

2.  Put potatoes through a potato ricer or use a masher.  Then mix with the cream cheese (or Dairy-Free alternative) and yogurt or sour cream (or Dairy-Free alternative), adding reserved water as needed until the mixture reaches the desired consistency.

3.  Transfer the potato mixture to a slow cooker, cover with a dish towel, then place lid over the dish towel (to prevent the moisture from dripping off lid and falling into the potatoes).  Cook on Low for 2 to 3 hours. Just before serving, season with salt and pepper to taste.

Please note: the above is copied and pasted from the website: http://cookitallergyfree.com

for the recipe follow this link: 

http://cookitallergyfree.com/blog/2010/11/part-3-crock-pot-mashed-potatoes-and-gluten-free-cornbread/

Shopping Woes: There is hope and I have one suggestion

In the beginning of our allergy transition I had no idea what I would find to cook for my daughter. She had just began eating solids when we had clear concerns of allergies-- very severe allergies, at that. We were a healthy, organic (as much as possible) food family. In my home there were to ALWAYS be more veggies, than meat, and more whole grains than empty carbs, and I would never, under any circumstances feed her junk food. My daughter is no longer a baby - she has had some junk food in her life, and she loves broccoli, and her favorite drink is water -- but she has severe allergies to some basic staples for protein in the area of veggies, and meat. She has egg, chicken (previously- happy to say no longer!) and pea allergies. When you combine those allergies with a few of the "major 8", it makes it difficult to find a balanced and tasty meal. Early on I decided to find a basic recipe that I could change, and work with through the years, if needed because of other allergies, or just to allow for  a different "feel" at dinner. In my family it's known as "Rice and Sausage" you can find it here.

Throughout the years, I have become the biggest fan of this dish. My children, husband, friends and random people I pass the recipe to always rave- but my LOVE for the recipe simply stems from the need that most us moms have: To lovingly provide and care for our children, and husbands, especially at the dinner table.

My biggest suggestion is: come up with one basic recipe that you can change, add, or take away from, and still feel the pleasure of feeding your family a somewhat balanced and tasty meal.
There is hope, it may come one meal at a time, one week at a time, but it is there.