The Ultimate Guide to Perfect Vegan Mashed Potatoes

Описание: UNSWEETENED SOY MILK & EARTH BALANCE VEGAN BUTTER. Forgive me for not stating what I used specifically.
No more stringy and lumpy mashed potatoes, this recipe will help you make the fluffiest potatoes ever! You're not going to want to miss out on this one.
I'm so used to calling it milk and butter, but you can see on the video where I wrote in that I used Earth Balance vegan butter and unsweetened soy milk.

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Recipe:
2 1/2 lbs potatoes (use half Idaho potatoes and half Yukon potatoes)
1/2 cup unsweetened milk alternative (soy, almond, whatever type you want)
1/2 cup melted vegan butter (Earth Balance, Smart Balance)
1-2 tsp of salt
1 tsp rosemary (optional)
2 Tbsp minced and sautéed garlic (optional)

Directions:
Cut and peel potatoes into 1/2 inch cubes. Placed potatoes in a steamer pot once the water is boiling. Leave the potatoes in the steamer for about 20-25 minutes, stirring once or twice to make sure they are being steamed evenly. Once they are finished steaming place them in a bowl and mix them either with a Kitchen Aid or a hand mixer. The trick to fluffy mashed potatoes is not to mix them too much, so make sure you're only mixing them as little as possible, while still making sure they're nice and creamy. In a separate bowl mix the rest of the ingredients, then pour it over the mashed potatoes and stir until it is mixed well.
You can make these potatoes a day before. All you need to do is heat them up before you are wanting to serve them. Just heat the oven to 350 degrees and let them warm up for about 20-25 minutes.