Fluffy Mashed Potatoes
I feel a little silly writing a mashed potato recipe, after all it is pretty easy to make them. However, most people rely on milk, chicken stock or butter, so a veganized recipe is good to have. Plus, I promised to make a recipe out of the entire Thanksgiving menu, so here goes!
3 pounds Yukon Gold potatoes
1/2 cup unsweetened almond or soy milk
1/4 cup Earth Balance butter
salt and pepper to taste
Wash and peel the potatoes, taking care to remove any bad spots. Cut potatoes into about 1 1/2 inch chunks. Place in a large pot and cover with cold water. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil.
Once boiling, lower heat to a simmer and cook for about 12 minutes, until tender when pierced with a fork. Drain potatoes, then place back in the pot. Do a quick mash with a potato masher or a potato ricer, just to get them broken up. Add milk, butter, salt and pepper and mash until fluffy. You may want to add a bit more milk and butter, if needed.
3 pounds Yukon Gold potatoes
1/2 cup unsweetened almond or soy milk
1/4 cup Earth Balance butter
salt and pepper to taste
Wash and peel the potatoes, taking care to remove any bad spots. Cut potatoes into about 1 1/2 inch chunks. Place in a large pot and cover with cold water. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil.
Once boiling, lower heat to a simmer and cook for about 12 minutes, until tender when pierced with a fork. Drain potatoes, then place back in the pot. Do a quick mash with a potato masher or a potato ricer, just to get them broken up. Add milk, butter, salt and pepper and mash until fluffy. You may want to add a bit more milk and butter, if needed.