INGREDIENTS
Serves 4–6
Ingredients
- 2 lbs potatoes , Russets or Yukon Golds
- 4 tbsp vegan butter
- 1/2–3/4 cup unsweetened almond milk
- 1 tsp salt, plus salt for the cooking water
- Black pepper to taste
- 1/2 tsp garlic powder, optional
RECIPE
Easy Mashed Potatoes
Hand-mashed potatoes with warm almond milk and vegan butter.
METHOD
Make it
- 1
Peel if desired and cut into uniform roughly 1-inch chunks. Cover with cold water by about an inch and salt the water.
- 2
Bring to a boil, reduce to a steady simmer and cook about 15–20 minutes until a fork slides through effortlessly.
- 3
Drain well. Return potatoes to the empty hot pot over very low heat 1–2 minutes, gently shaking to dry them. Warm almond milk and vegan butter.
- 4
Mash thoroughly before adding much liquid. Add melted butter and gradually add warm almond milk to desired creaminess. Season with salt, pepper and optional garlic powder.
Cooking notes
- Avoid a blender or food processor, which can make the potatoes gluey.