Side Dish Main Dish

Spanky’s Bowl

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  • Potato Type: Yellow
  • Serves: 6
    Prep Method: Mashed
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Recipe by: Recipe Courtesy of Laughing Planet Café in Portland, OR

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.


  • 2-1/2 lbs Yukon Gold potatoes, peeled and quartered
  • 3 ounces Butter
  • 1/4 cup Unsweetened soymilk, plus additional as needed
  • 1/2 cup Tillamook shredded cheddar cheese
  • Kosher salt and freshly ground white pepper to taste
  • About 3 cups Cooked Broccoli
  • About 1-1/2 cups Corn


  1. Put the potatoes in a Dutch oven and cover by 1 inch with generously salted water.
  2. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes.
  3. Drain the potatoes and mash with a potato masher, or pass through a food mill or a potato ricer.
  4. Stir in half of the butter substitute and the soymilk, followed by the remaining butter substitute.
  5. Stir, adding additional soymilk, as needed, until the mixture reaches the desired consistency. Set aside 3 tablespoons of the cheese and then stir the remaining into the potatoes. Season to taste with salt and white pepper.
  6. Divide the potatoes between serving plates, sprinkle with the reserved cheese, and top with broccoli and corn.


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