Perfect for family dinners or festive gatherings, these mashed potatoes retain all the soul-soothing qualities of a traditional southern staple while being completely vegan. It's a recipe that is sure to warm hearts and satisfy taste buds.
- 3 lbs Yukon Gold potatoes
- 1 tbsp + 1/2 tsp salt
- 1 cup Harris & Ruddock Almond Milk
- 1/2 cup Harris & Ruddock Original Cream Cheese Spread
- 1/4 cup vegan butter
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/8 tsp black pepper
- Start by peeling the potatoes, then chop them into cubes approximately ½"–¾" in size.
- Put these cubes into a large pot and add enough cold water to just cover them.
- Mix in 1 tablespoon of salt.
- Set the pot on medium-high heat and bring the water to a boil.
- Once boiling, lower the heat to medium and let the potatoes simmer for about 10-13 minutes, or until they're tender enough to be easily pierced with a sharp knife.
- Drain the water from the pot.
- Add milk, cream cheese, butter, ½ teaspoon of salt, garlic powder, parsley, and pepper to the pot with the potatoes.
- Mash all the ingredients together until the mixture is smooth and well combined.
- Taste and adjust the seasonings if needed.
- Serve and enjoy!
Total time: 25 mins