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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Creamy Mashed Potatoes

Some holidays just aren’t complete without creamy mashed potatoes. If you're looking for a vegan version for yourself or guests, all you need to do is make a couple of simple swaps to make this a compassionate holiday side dish. Substitute vegan butter or olive oil for dairy butter, and use either your favorite unsweetened non-dairy milk or vegetable broth to stand in for the milk and cream. For additional taste, try adding roasted garlic or vegan cream cheese. For the best texture, use a potato rice, masher, or a stand mixer fitted with the whisk attachment: avoid the food processor, which will overwork the potatoes and make them gluey. And remember: Russet potatoes make fluffy mashed potatoes, while Yukon Gold potatoes yield a creamier dish: both work beautifully, so take your pick!

Ingredients

 4 lbs Russet or Yukon Gold potatoes
 2 tsp salt, divideduse half in the cooking water and the other when mashing
 1 to 1 ½ cups unsweetened non-dairy milk or vegetable broth
 8 tablespoons vegan butter or olive oilUse more or less to suit your preferences

Directions

1

Peel the potatoes then cut them into 1-inch cubes. Place potatoes in a large pot, cover them with cold water by at least two inches, and add 1 teaspoon of salt. Bring to a boil. Reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, approximately 10 to 12 minutes. Drain the potatoes and place them in a large bowl.

While the potatoes are cooking, heat the milk or broth in a small pot until just steaming. Add the butter or olive oil.

When potatoes are cooked and drained, begin mashing with a potato masher, pouring in the hot milk as you work to keep the potatoes creamy. Stir in the salt and pepper. Serve immediately, or make in advance and reheat in a slow cooker.

Creamy Mashed Potatoes
IngredientsDirections

Creamy Mashed Potatoes

DifficultyEasyCook Time1 hr
YIELDS
Serves about 8

creamy mashed potatoes
INGREDIENTS

 4 lbs Russet or Yukon Gold potatoes
 2 tsp salt, divideduse half in the cooking water and the other when mashing
 1 to 1 ½ cups unsweetened non-dairy milk or vegetable broth
 8 tablespoons vegan butter or olive oilUse more or less to suit your preferences

DIRECTIONS

1

Peel the potatoes then cut them into 1-inch cubes. Place potatoes in a large pot, cover them with cold water by at least two inches, and add 1 teaspoon of salt. Bring to a boil. Reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, approximately 10 to 12 minutes. Drain the potatoes and place them in a large bowl.

While the potatoes are cooking, heat the milk or broth in a small pot until just steaming. Add the butter or olive oil.

When potatoes are cooked and drained, begin mashing with a potato masher, pouring in the hot milk as you work to keep the potatoes creamy. Stir in the salt and pepper. Serve immediately, or make in advance and reheat in a slow cooker.

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