The chefs of Laughing Planet Café are onto something: Their mashed potato bowls top fluffy mashed Yukon Golds with a variety of on-trend ingredients to take potatoes from side dish to center stage. This version gets its creamy flavor from soy milk, and its meal-appeal from a scattering of sweet corn, Tillamook cheddar and broccoli. Using potatoes as the rich, creamy carrier for bowls like these is a smart value strategy that lets you use smaller amounts of more expensive ingredients and keep your food cost in check. The possibilities are endless. Think mashed potatoes topped with chunks of thick-cut Applewood bacon and an egg; pesto, dried tomatoes and a dollop of fresh ricotta; or upscale ingredients, like truffle oil, steak strips and white truffles.
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