Oh man, can we talk about some mashed potato goodness for a moment? I mean. This is comfort food at it's finest, am I right? Nothing quite beats a big serving of creamy mashed potatoes. Now go ahead and spoon some delectable mushroom gravy over top. Oh yeah. Try and top that.
3 pounds yukon gold potatoes
1/2 cup unsweetened almond milk at room temperature
1/4 cup olive oil
1 teaspoon salt, plus more to taste
Fresh black pepper, to taste
Wash the potatoes well before cutting them into 1 1/2 inch cubes, leaving the skin on.
Place the cubed potatoes in a pot of cold water along with 1 teaspoon of salt. Stick a lid on the pot and bring to a boil. Once boiling reduce to a simmer and cook for 12 minutes.
The potatoes should be fork tender at this point, drain them and put them back in the pot.
Using a potato masher, mash the potatoes until they're broken up. Add in the almond milk, olive oil, and salt and pepper to taste, continue to mash until fluffy. Add more almond milk in necessary.
Serve warm with mushroom gravy.
Recipe from The Post Punk Kitchen
Search by Ingredient: