Fluffy Vegan Mashed Potatoes

This week Ben wanted to make faux Thanksgiving - "turkey" cutlets, mashed potatoes, green beans, and cranberry sauce. No problem. Except when I realized I made mashed potatoes entirely on the fly and had no recipe, no measurements or timings, to teach him from. Hence:

6 potatoes (Yukon Gold if you want to be fancy, but Russet work well, too)

3-4 T vegan butter

1/2 C almond milk

1/2 t salt

Fresh ground pepper

 

1.    Prepare potatoes by cleaning, peeling (optional), and chopping into 1-1.5” cubes.

2.     Place in large non-nonstick pot full of cold water. (Non-nonstick because you’re going to need to use a metal smasher.)

3.     Bring to a boil and then cook for 12 – 15 minutes, until potatoes are tender.

4.     Drain.

5.     Add butter to hot pan so it can melt, then add potatoes, milk, salt, and pepper.

6.     Mash the crap out of it, tasting for salt and texture.