Mashed Potatoes

(this is a small recipe, you may need to double or triple it)

2 potatoes, in 1″ cubes, skins intact (I prefer Yukon Gold, use 2 large or three smaller potatoes if using this variety)
1/4 cup non-dairy milk
Sea Salt

Boil or steam the potatoes until tender, drain and place in a bowl. Beat with a hand mixer adding milk (cooking water or vegetable broth could also be used) as needed. Or use a potato masher. if you go with the blender option, which is what I use, be sure to blend briefly so the potatoes don’t resemble glue when you’re done. Season with salt and pepper to taste. Some olive oil could also be added, or a salt free seasoning mix used.


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