Lactose Free Mashed Potatoes Maybe Vegan Recipes

THE BEST DAMN VEGAN MASHED POTATOES

Steps:

• For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
• Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
• While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
• Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
• Mash your potatoes using a potato masher until fluffy.
• Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
• Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.

LACTOSE-FREE MASHED POTATOES (MAYBE VEGAN)

Steps:

• Peal the potatoes and cut into small chunks.
• Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
• Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender.
• Drain the potatoes.
• In a stand mixer on in a mixing bowl w/ an electric mixer mix together the butter, cream cheese, sour cream, and soy milk. Once well blended add the salt, garlic powder and paprika or favorite mash potato seasonings.
• Add in the potatoes and mix until all ingredients are blended.
• Great served with gravy.