LIVING FREE HEALTH AND LIFE

Mashed Potato Bake

• 5 pounds russet potatoes, peeled and cooked
• 1 T. olive oil
• 1 cup dairy and soy free sour cream (or sour cream of choice)
• 1 cup hemp milk (or cow's milk)
• 1 tsp. minced garlic
• 2 tsp. dried chives
• 2 T. pimentos
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. In stand mixer, combine cooked potatoes, olive oil, sour cream, and hemp milk.
2. Mash until your desired consistancy.
3. Remove from stand mixer.
4. By hand, mix in garlic, chives, pimentos, salt and pepper. Mix thoroughly.
5. Spoon into a greased 9 x 13 glass pan. Smooth over top.
6. Cover and refrigerate.
7. When ready to bake, cover with aluminum foil and bake for 45 minutes in a 350 degree oven. Then remove foil and bake uncovered for another 15 minutes.