Vegan Mashed Potatoes

Post Punk Kitchen

3 pounds yukon gold potatoes
1/2 cup unsweetened almond milk at room temp
1/4 cup extra virgin olive oil
3/4 teaspoon salt (plus more for the water)
Several dashes fresh black pepper

Cut potatoes into about 1 1/2 inch chunks. Place in a pot and cover with cold water. Spinkle about a teaspoon of salt into the water. Cover and bring to a boil.

Once boiling lower heat to a simmer and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add milk, oil, salt and pepper and mash until fluffy. You may want to add a bit more milk, if needed. Taste for salt and pepper and serve!

My Notes: These are pretty good! The key is plenty of salt and pepper. It also helps if there is gravy/sauce, which masks the lack of dairy with other flavors.

MXF