Fluffy Mashed Potatoes2013-12-14
- Yield : 5-6 cups
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Comfort food at it’s finest. Simple way to carb up guilt-free and on a budget! I love making this and kicking it up a notch by adding nutritional yeast, folding in non-dairy sour cream and vegan bacon bites for a “loaded” style. You can really take this recipe and put your own spin on it.
For more recipes from Margaret, check out The Plant Philosophy!
- 6-8 Yukon Gold Potatoes
- 3 tbsp Almond Milk (any non-dairy milk)
- 2 tbsp Non-dairy Butter (Earth Balance)
- 1/2 tbsp Garlic Powder
- Chives (optional)
- Salt & Pepper to taste
Peel and dice potatoes into large (about 1-inch) chunks. Place diced potatoes in a large pot, cover with water and bring to a boil. Boil until potatoes are very tender (about 15 to 20 minutes).
Drain well. Remove potatoes from heat, transfer to a large mixing bowl and add in garlic powder & non-dairy butter.
Mash potatoes with a potato masher or with an electric mixer. Add a tablespoon of non-dairy milk at a time to achieve a fluffy consistency. Season with salt and pepper to taste. Serve hot, enjoy!
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