Vegan Mashed Potatoes (Low-Fat)
Bring a large pot of water to a boil. Add potatoes. Reduce heat to medium-low and simmer until potatoes fall apart with pierced with a fork, about 15 minutes. Drain.
Place potatoes in a deep bowl; mix lightly. Add almond milk, lemon juice, buttery spread, garlic, and salt. Mash to desired consistency.
These are not exact measurements – this is definitely a recipe to play around with – but I did use all the lemon juice!
You can also used a baked potato and a few baby red potatoes – this gives a chunkier texture, which I prefer.
Substitute any non-dairy milk for the almond milk if preferred.
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