Vegan Mashed Potatoes
6-8 medium yukon gold potatoes (if large, cut in half)
1 and ½ teaspoon sea salt
½ teaspoon ground black pepper
5-6 cloves roasted garlic (or substitute minced garlic sautéed for 3 minutes in olive oil)
3-4 tablespoons vegan butter (such as Earth Balance), melted or softened
¼ cup fresh chives for topping
Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover 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 and measure your 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. Then transfer to a large mixing bowl.
Mash your potatoes using either a potato masher or a hand mixer until fluffy. Be careful not to overmix.
Add butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
Lastly top with chives, stir and serve as is or your favorite gravy. Leftovers will keep in the fridge covered for up to a few days.