Name: Creamy Mashed Potatoes
Cook time: 1 h
Total time: 1 h
Ingredients: 4 lbs Russet or Yukon Gold potatoes; 2 tsp salt, divided; 1 to 1 ½ cups unsweetened non-dairy milk or vegetable broth; 8 tablespoons vegan butter or olive oil

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.

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

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.