Vegan Mashed Potatoes
Ingredients
The potatoes
-
5
pounds
russet potatoes, peeled and cut into 2-inch pieces
-
2
tablespoons
salt
The mixture
-
¾
cup
olive oil or vegan butter
-
1½
cups
unsweetened almond milk, hot
-
to taste
freshly ground black pepper
Instructions
- 1. In a Dutch oven or large stockpot, add potatoes and 2 tablespoons of salt. Cover with cold water by 1 inch.
- 2. Bring to a boil over medium-high heat, partially cover the pot, and cook until fork tender, about 10 to 15 minutes. Drain well.
- 3. Return the potatoes to the pot and mash until smooth and fluffy.
- 4. Fold in olive oil until incorporated.
- 5. Slowly stir in hot almond milk, adjusting the consistency as desired.
- 6. Season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
12
Calories
273
Total fat
14g
Total carbohydrates
34g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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