Using a few simple substitutions, you can make an amazingly flavorful mashed potato. Almond milk instead of whole milk, vegan butter and dairy-free sour cream make this taste just as good as the original!
3 pounds potatos, peeled
1-1/2 Cups of Almond Milk
6 Tablespoons vegan Butter (such as Earth Balance)
1/2 Cup vegan Dairy-Free Sour Cream (such as Tofutti(tm) Better Than Sour Cream or Follow Your Heart(tm) Vegan Gourmet Sour Cream)
1/2 tsp Ground Pepper
Peel the potatos and cut into 1 inch cubes. In a large pot , cover the potatos with cold water and salt the water. Bring to a boil, then lower to a simmer, uncovered, for 10-12 minutes or until tender when pierced with a knife or fork.
In a small saucepan, heat the almond milk and butter on low heat. Do no boil. Set aside.
When potatos are tender, drain and return to the pan. Mash with a potato masher and slowly whisk in the warm milk & butter mixture and sour cream until potatos are the right texture. Season to taste with salt and pepper whisking to combine.
Top with chives to garnish if desired.