Mashed Potatoes
Ingredients
- 2 pounds potatoes, Russet or Yukon Gold
- 4 tablespoon extra virgin olive oil or melted vegan butter
- ½ teaspoon sea salt
- ½-3/4 cup unsweetened plant milk of your choice.
Method
Step1::Feel free to peel your potatoes or leave the skins on. Then cut them into 1-inch cubes (about 2.5 cm) and transfer to a large pot full of cold water. Bring to a boil and then cook over medium heat for 15-20 minutes or until the potatoes are fork-tender.Drain the potatoes.
Step2:Mash the potatoes using a potato masher or a fork. You can also use an immersion blender if you want.Add the oil and stir with a spoon until well combined.Add the salt and stir again.
Step3::Finally, pour in the milk a little at a time until it's fully incorporated. I prefer to add hot milk, but milk at room temperature or even cold milk is also okay. Use more or less milk, depending on the consistency you're looking for.
Step4::Serve your vegan mashed potatoes immediately (I added some ground black pepper and chopped chives on top for garnish, but it's completely optional) with some vegan gravy, mushroom gravy, or cranberry sauce as part of your Thanksgiving dinner along with vegan turkey, vegan pot pie, and vegan meatloaf
Step5::Keep the leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 1 month.
