Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Minnesota Mashed Potatoes As a child, I had a glass of milk with every meal and could pile mashed potatoes higher than anyone in my family. I still love the dish, but now I use homemade rice milk, which is just as creamy and rich as the stuff from cows, much less expensive, and doesn’t produce any plastic container waste. There’s no better comfort food. 5–6 medium red or yellow potatoes 1 cup rice milk (see recipe, below) 2 tablespoons olive oil ½ teaspoon sea salt ½ teaspoon crushed black pepper Paprika (optional) Wash the potatoes; peel or leave the skins on as you prefer. Place in a pot and add enough water to completely cover, 1 inch above the potatoes. Bring to a boil, covered, over high heat. Lower the heat and simmer for 20 to 25 minutes. Check the potatoes with a fork. If the fork goes into the potatoes easily, they are ready. Remove from the heat and drain. Mash the potatoes with a potato masher or hand mixer. Add the remaining ingredients and continue to mash until a smooth, fluffy consistency is reached. Season with a dash or two more salt and pepper and paprika if desired. MAKES 4–6 SERVINGS