As a kid, mashed potatoes were only around at holidays or when we would pick up fried chicken and get it as a side dish.  Because of this, I always assumed they were hard to make and took a lot of time. I was wrong. They are very easy to make and don’t require much work at all. These are a great side dish on their own, but a generous helping of gravy makes them even better.  We also use them as a topping for our Shepherdless Pie.  Next time you need some mashed potatoes, and yes, this is a legitimate need, don’t fret, here is your go to recipe. You can easily double or triple this recipe if you are making for a crowd.  You can make these early in the day and just leave them in the pot on the stove, OFF THE HEAT, covered until you want them.



5 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 garlic cloves
½ cup unsweetened non-dairy milk, warmed
¼ cup olive oil
3 tablespoons vegan butter
1/2 tsp salt
Additional Salt & Pepper


1. Place the potatoes and garlic in a large pot and cover with one inch of cold water.  Turn heat to high and bring to a boil.  Once it comes to a boil, turn the heat to medium-low, and boil the potatoes until fork tender, about 20 minutes. Drain the potatoes and garlic in a colander.

2. Return potatoes and garlic to pot and put back on stove at medium heat for a minute or two to dry them out. Remove from heat.

3. Grab your potato masher and mash the potatoes and garlic to break them up a bit.  Add the milk, oil, butter, and salt and keep mashing until the lumps are gone. Once all mashed to your liking, grab a wisk and start fluffing them up. You can also use a hand mixer for this.

4. Taste and add salt and pepper or butter as needed.  If they are too dry, add more milk.

5. Serve warm.   If you made them ahead of time and let them sit, turn the heat to medium, add a little more milk and give them a good wisking to fluff them back up.