4largerusset potatoeswashed, peeled, and quartered
¾Cnon-dairy milk plain, unsweetened of your choice. I prefer rice or soy milk.
salt and pepperto taste
Place potatoes into a large pot. Cover potatoes completely with water (at least 2" above potatoes).
Put a lid on the pot and place on stove over high heat.
Bring to a rolling boil, reduce heat to med-high and continue to boil for 10-15 minutes. Keep on eye on your potatoes, sometimes the water will rise and cause it to boil over spilling onto the stove. If that begins to happen, lift lid and place it slightly ajar on the pot, creating a vent.
Test potatoes by inserting the end of a pointed knife or fork. If it easily pierces the potatoes, they're done cooking. 🥕Note - perfectly cooked potatoes will be tender but not falling apart.
Carefully pour off water into sink and allow potatoes to thoroughly drain in a colander or strainer.
Transfer potatoes to a large mixing bowl and begin mashing while the potatoes are hot.
Add butter and continue mashing.
Gradually add milk, a little at a time, and continue mashing until potatoes are the consistency you like. Add salt & pepper to taste.
🥕I like to use a hand masher or ricer. You can use an electric mixer as well, but nothing beats (no pun intended) hand-mashed potatoes.🥕To hand mash potatoes, begin by pressing down on the masher repeatedly to break up the potatoes. Add butter and continue mashing. Start adding milk and whipping the masher in a circular motion. Continue adding small amounts of milk until your potatoes are fluffy and the consistency you prefer. Add salt & pepper to taste while mashing. Serve while hot.🥕To help keep potatoes hot before serving, keep in pot covered with a lid. I don't suggest putting pot directly on the stove over heat, as potatoes can easily burn and scorch the inside of the pot. It's better to reheat them over a second pan with water (double boiler) or in a microwave. If potatoes dry out, simply add a small amount of vegan milk.🥕Store leftover mashed potatoes in a covered container in the fridge for up to 3 days. Reheat in a microwave or stovetop. You will likely need to add a small amount of non-dairy milk to make them the consistency you like.