mom’s mashed potatoes

Just like Mom used to make, but with a new twist: non-dairy milk.

5 russet potatoes, peeled and quartered
1 cup of your favorite non-dairy milk
1 tsp. salt
1/2 tsp. garlic powder
Freshly ground pepper to taste

1. Place potato quarters in cold water in a medium pot. Bring to a boil. Reduce heat to medium and cook until potatoes are tender (about 25 minutes).

2. Drain potatoes and place in electric mixer bowl. On low speed, gradually beat in soy milk and seasonings, scraping the side of the bowl with a spatula as needed until potatoes are fairly smooth.

3. Serve warm topped with vegan margarine or gravy.

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