Mashed Potatoes- Vegan that actually taste great

By Tdunl

Ingredients

• ● 6 medium to large Idaho baking potatoes
• ● 8 to 12 ounces of un-sweetened soy milk
• ● 3-4 tbsp. non-trans fat vegetable spread
• ● 1-2 tsp. sea salt
• ● a potato masher
• ● an electric mixer

Preparation

Step 1

1. Peel and wash potatoes. Cut into Walnut sized chunks. (for a genuine home style taste try leaving a tiny amount of the peeling on the potatoes.)

2. Place in 8-10 cups of rapidly boiling water. Reduce heat to a light boil. Stir occasionally and cook for 15-20 minutes or until potatoes are tender. You can stick a fork in the potatoes to check for tenderness.

3. Pour potatoes into strainer removing all water and put back into empty pan.

4. Mash potatoes with potato masher, add soy milk, vegetable spread, and sea salt. Stir with electric mixer until light and fluffy. Taste them!

You can add slight amounts of the un-sweetened soy milk, vegetable spread, and sea salt to customize the taste to your satisfaction.

Try serving these potatoes to non-vegan friends before they know there is no dairy in this recipe. They won't be able to tell the difference!