Ingredients

• Ingredients Units USM Scale 1x2x3x 2 1/2 lb. potatoes (russet, Yukon, or red), cut into 1 1/2 – 2 inch cubes 1/4 cup vegan butter (Miyoko’s pref.) or extra virgin olive oil, at room temp 3/4 – 1 cup unsweetened non-dairy milk (almond, cashew, oat, soy, etc.), at room temp salt + pepper, to taste

Preparation

• Instructions Boil potatoes: In a large pot, add potatoes and fill pot with enough water to cover potatoes, there should be about 1 – 2 inches of water overtop. Bring to a boil, cover askew, reduce heat to low, and cook over a gentle boil for  15 – 20 minutes. Potatoes are done when fork tender. Remove from heat, carefully drain water. Mash: Add the fat (butter/oil) right away, mash into the potatoes with a potato masher. Pour in the non-dairy milk and continue to mash until fluffy and creamy. Season to taste with salt and pepper. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw before reheating.