LIGHT and FLUFFY DAIRY FREE MASHED POTATOES

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Ingredients

Wash and peel the potatoes. I prefer Russet potatoes for this recipe.

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Cut the peeled potatoes into one inch chunks.

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Cover with water and bring to a boil. Cook for 15 minutes, or until tender.

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Drain the water from the pan. Then add vegan buttery spread and non-dairy milk.

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Mash with a potato masher or use a mixer to get your desired consistency.

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These are perfect for Thanksgiving!