LIGHT and FLUFFY DAIRY FREE MASHED POTATOES
– 6 large Russet potatoes or 8 Yukon Gold potatoes, for about 3 pounds potatoes
– ⅓ cup vegan buttery spread
– ¼ cup non-dairy milk
– ½ teaspoon salt
Wash and peel the potatoes. I prefer Russet potatoes for this recipe.
Cut the peeled potatoes into one inch chunks.
Cover with water and bring to a boil. Cook for 15 minutes, or until tender.
Drain the water from the pan. Then add vegan buttery spread and non-dairy milk.
Mash with a potato masher or use a mixer to get your desired consistency.
These are perfect for Thanksgiving!
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