Vegan Mashed Potatoes (Low-Fat)

Ingredients

  • 6baby red potatoes, halved, or more to taste
  • ¼ cup unsweetened almond milk, or more to taste
  • ½lemon, juiced, or more to taste
  • 1 tablespoon soy-free buttery spread (such as Earth Balance®), melted, or more to taste
  • 1 teaspoon minced garlic, or more to taste
  • ½ teaspoon salt, or to taste

    • Directions

  • Step 1

    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.

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  • Step 2

    Place potatoes in a deep bowl; mix lightly. Add almond milk, lemon juice, buttery spread, garlic, and salt. Mash to desired consistency.

    • Cook's Notes:

    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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