Dairy-Free Mashed Potatoes (BEST EVER!)

Ingredients

• 5 pounds potatoes (peeled and cut into 2-inch cubes (I use half Yukon Gold and half Russet potatoes))
• kosher salt
• 6 tablespoons vegan butter ((I use Miyoko's))
• 1 cup unsweetened cashew milk (or unsweetened milk of choice)
• 4 ounces dairy-free cream cheese (room temperature, cut into small cubes (I use Kite Hill))
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground pepper

Instructions

1. 1

   Place the potatoes in a large pot. Cover with cold water so the waterline sits 1 inch above the potatoes. Stir in 1 tablespoon of salt and bring to a boil over high heat.

2. 2

   Reduce the heat to medium-high and simmer for 10-15 minutes, until the potatoes are tender and can be easily pierced with a knife.

3. 3

   While the potatoes boil, place the vegan butter, cashew milk and 2 teaspoons of salt in a glass measuring cup or microwave-safe bowl. Microwave on high until the vegan butter is just melted. Stir the mixture together until smooth.

4. 4

   Drain the potatoes and pat them dry. Immediately return the potatoes to the now-empty pot. Turn the heat to low and gently shake the pot/heat the potatoes for 1 minute to cook off the remaining steam.

5. 5

   Mash the potatoes to the texture you like with a potato masher. Pour in ½ of the milk mixture and carefully stir to combine until the liquid is absorbed (don’t overmix!). Repeat with the remaining milk mixture.

6. 6

   Fold in the dairy-free cream cheese, garlic powder and pepper until just combined. Add more cashew milk if needed to thin the potatoes. Turn off the heat. Season to taste with salt and pepper if needed (this is important!). Serve immediately. Enjoy!