What You’ll Need:

• Russet Potatoes – Scubbed and Cubed
• Water (enough to cover potatoes)
• Pepper and Sea Salt (to taste)
• Optional: Unsweetened/Unflavored Almond Milk
• Optional: Vegan Butter

Bring potatoes and water to a boil. Reduce heat slightly and cook until soft (approximately 15-20 minutes). Drain and drop into large bowl. Sprinkle with salt and pepper. Using hand masher or fork, smash. Add almond milk and/or vegan butter for creamier consistency.

Refrigerate unused portion.

Note: I leave the skins on the potatoes, because most of the nutrients are found in the peel.

Also: I’ve been serving this version at family celebrations for years (even before becoming vegan), and no one has been the wiser.