Mashed Potatoes

 

Mashed Potatoes

 

5 lbs. russet potatoes

3 cubes vegan butter, softened

1 cup sour cream substitute

2 to 3 tablespoons salt

1½ to 2 tablespoons pepper

 

Heat a stock pot of water while you peel and rinse potatoes. Cut into eighths. When the water boils, add potatoes. Boil until fork tender, 15 to 20 minutes. Drain.

Put the potatoes into the bowl of a stand mixer. With the paddle attachment, mix potatoes until smooth. Add margarine, sour cream substitute, and the smaller amount of salt and pepper. Mix until the potatoes are smooth and all the ingredients are incorporated. Add more salt and pepper if needed.

For Thanksgiving, make ahead and re-heat/keep warm in a crockpot on the lowest setting until ready to serve.

 


 

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