Deviled Potatoes

Ingredients

• small white or Yukon Gold potatoes
• nutritional yeast
• white miso paste
• apple cider vinegar
• lemon juice
• turmeric
• onion powder
• unsweetened soy milk
• smoked paprika

Instructions

1. Bring a large pot of water to a boil.
2. Add the potatoes and cook for 15 to 20 minutes, or until fork-tender.
3. Do not overcook.
4. Drain the potatoes, then transfer them to a bowl with enough cold water to cover.
5. Set aside for 5 minutes to cool, then drain again.
6. Choose nine of the potatoes that are closest in size to one another.
7. On a flat work surface, cut each of the nine potatoes in half lengthwise.
8. Use a melon baller or teaspoon to scoop out a ball of potato, just off center, leaving a hollow indentation in each potato half.
9. Place the scooped-out portion of the potatoes into a bowl.
10. Set the potato halves aside.
11. Peel the remaining three cooked potatoes and place them in the bowl containing the scooped-out potato portions.
12. Add the nutritional yeast, miso paste, vinegar, lemon juice, turmeric, and onion powder.
13. Use a fork or a potato masher to mash the mixture until very smooth.
14. Taste to adjust the seasonings, if needed.
15. If the mixture seems too dry, add a little soy milk, 1 tablespoon at a time, until the desired consistency is reached.
16. Spoon the filling mixture into a piping bag fitted with a large star tip.
17. Fill the indentation in each potato half with the filling.
18. Arrange the filled potato halves on a plate and sprinkle with a little smoked paprika.
19. The potatoes are best eaten at room temperature on the day they are made.
20. If not serving right away, cover and refrigerate for up to 3 days, and bring them to room temperature before serving to allow the flavors to come through.