A quick substitution keeps vegan mashed potatoes creamy.
Even without dairy products, you can create smooth and creamy mashed potatoes. Mash the potatoes while they're hot to keep that light and fluffy texture. For a little more flavor, add 1 teaspoon of garlic powder, onion powder, dill or rosemary. Or spice it up with a dash of cayenne pepper. For the best results, choose a good mashing potato, such as Yukon gold or russet.
Instructions
1. Peel the potatoes and cut into quarters. Drop the chunks into a pot of water, making sure they are submerged, and boil until the potatoes easily break when poked with a fork, usually 20 to 30 minutes.
2. Drain the potatoes. Push the chunks through a ricer or beat with a hand mixer immediately for 2 minutes, preferably with an electric beater on low setting.
3. Add the soy or rice milk and margarine.
4. Beat your on high another 4 minutes. Skip this step if you used a ricer to mash the potatoes.
5. Add more milk or margarine, if necessary, to reach desired consistency. Beat again.
6. Add salt and pepper to taste. Stir and serve.
Tags: mashed potatoes, milk margarine, vegan mashed, potatoes