The Best Vegan Mashed Potatoes
Ingredients
- 5 pounds Yukon gold potatoes
- 1 1/2 cups Almond Breeze Extra Creamy Almond Milk
- 16 ounces butter
- 12 ounces sour cream
- 8 ounces cream cheese
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
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Instructions
- Peel the potatoes and cut up any larger ones as needed so that all of the potatoes are roughly 2 inches long.,Add to a large pot and cover with an inch of water. Cover with a lid, bring to a boil over high heat, and then remove the lid and adjust the heat so that the potatoes are always boiling. Cook until you can easily pierce through the potatoes with a fork without them completely falling apart, 20 to 30 minutes.,Drain the potatoes.
- Rice the potatoes with a ricer or add back to the pot and mash well. Place over low heat and add the almond milk and 1 stick of nondairy butter, mashing to combine. Stir in the sour cream and nondairy cream cheese until melted and combined, then season to taste with salt and pepper. Pour into a 9x13-inch glass casserole dish.,You can either serve the potatoes right away or reheat them at mealtime. If you’re serving right away, slice the remaining stick of butter and scatter on top. Let melt and serve.,If you are making the mashed potatoes ahead, don’t top with the butter and let them cool a bit. Cover tightly and store in the fridge for up to 3 days.
- To reheat at mealtime, preheat the oven to 350°F. Cut the remaining stick of butter into slices and scatter on top of the mashed potatoes.,Bake until completely warmed through and the butter is melted on top, 20 to 30 minutes. If you are taking the potatoes right from the refrigerator, this can take 45 minutes. Serve hot.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original