- Potatoes, 6-8 medium sized Russets, washed
- Vegan butter ¼ cup
- Vegan sour cream, 2 tbsp.
- Soy milk, ¼ to ½ cup
I like my mashed potatoes a little chunky and with skins. Please feel free peel your potatoes and mash well if you like. I promise it won’t hurt my feelings. If you like your mashed potatoes really smooth, thinly slice your potatoes instead of cubing them, before boiling.
Cut the potatoes in roughly half inch chunks and add to a large pot. Cover the potatoes with cold, salted water and place over high heat. Cook until potatoes are fork tender and drain. Be careful not to over cook the potatoes or you’ll end up with watery mashed potatoes.
Return the drained potatoes to the pot and cook over low heat to cook out excess moisture, about 2 minutes. Taking this extra step will insure that you get fluffier mashed potatoes. Remove from heat and add butter, salt and pepper, mash to your hearts desire. Mix in sour cream and add enough milk to achieve the texture you like.
Taste and re-season with salt and pepper if necessary.