About 12 baby potatoes or fingerling potatoes (I use the mix of white, red and purple)
1/4 cup mayonnaise (can use vegan to make these vegan)
1 T mustard
splash of unsweetened almond milk, if too thick
Salt and peppe to taste
Paprinka - sprinkle for garnish
Wash potatoes and cut in half. Place in a steam and cook until a knife easily inserts. Allow potatoes to cook.
With a small melon baller, scoop out the center of each potato and place into a bowl and mash. (Note: When using purple potatoes, I do NOT use that purple in the mash since I felt it would be a funky color.)
Add mayo, mustard, salt and pepper to potatoes and mix well. If too thick, add a splash of almond milk.
Using a piping bag or other decorating tool, pipe the mixture into the hollowed out potatoes.
Sprinkle with paprika.
Serve room temperature.
The Veg Life