Deviled Potatoes


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.